Cream of Cauliflower Chicken & Potato Soup

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October is one of my favourite months. The beautiful coloured leaves on the trees, the chilly weather and cozy warm soups, yes the best time of the year. This cream of cauliflower chicken and potato soup is most certainly one of them. Just think about it, creamy cauliflower, tender chicken and potatoes delicately flavoured with thyme and finished with fresh Parmesan cheese. Need I say more, really how delicious does this cream of cauliflower soup sound?

I always double this soup recipe because it freezes well. I freeze the soup in small portions and that way I always have my favourite soup on hand. I must admit cauliflower is my favourite vegetable. Not only because it is super healthy and low in calories, but because it cooks quickly and makes everything taste yummy!!

If you feel adventurous and want to really impress your family make some delicious gluten-free cheese and rosemary buttermilk biscuits to go with this hearty soup, I promise it’s a win-win. Enjoy!


  • 2 Tbsp. Butter
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp. Chopped fresh thyme or 1 tsp. GF dried thyme
  • 1 medium head of cauliflower, chopped into small pieces
  • 2 medium potatoes, peeled and cubed
  • 1 lb. boneless skinless chicken breasts
  • 1 cup cream or whole milk
  • 1/2 cup parmesan cheese
  • Pure sea salt and GF ground black pepper to taste
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  • Melt the butter in a large soup pot over medium heat. Add onion and cook until soft. About 5 minutes.
  • Add garlic and thyme and cook for 1 more minute
  • Add cauliflower, potatoes, chicken broth and chicken. Cover and cook over medium heat for 30 minutes until the chicken is cooked
  • Shred the chicken in the pot and stir in cream and parmesan cheese. Taste and season with salt and pepper as needed
  • Note; I add the salt the soup at the end because the chicken broth is already salted, and the Parmesan cheese is salted as well
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