A blue bowl of creamy cauliflower and potato soup with shrimp

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This Creamy Cauliflower and Potato Soup with Shrimp is amazing! I’ve made it twice and can’t wait to make it again. It brought me back to Mexico and all the gourmet soups we tried on our honeymoon.

This creamy soup definitely has the WOW factor; and your dinner guests will agree. Can you imagine juicy shrimp and creamy deliciousness taking over your palate? Did I mention this recipe comes from the same Cousin Lena who created the (wildly popular) chebureki?

Ingredients for Cauliflower and Potato Soup:

4 Medium potatoes, chopped
1/2 head cauliflower, chopped
1 small onion, diced
1/2 cup olive oil
4 cups warm water
1 cup heavy whipping cream
2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

Creamy Cauliflower and Potato Soup with Shrimp

1 lb med shrimp peeled & deveined
1 Tbsp olive oil
4 Tbsp butter
3 garlic cloves
3 Tbsp chopped fresh parsley or 1 Tbsp dry parsley
salt & pepper to taste

Creamy Cauliflower and Potato Soup with Shrimp-2

How to make Creamy Potato Soup with Shrimp:

1. Add 1/2 cup of olive oil to a medium soup pot and turn the heat to medium. Add diced onions  ands saute them for a minute.

Creamy Cauliflower and Potato Soup with Shrimp-3

2. Next, add chopped cauliflower and potatoes to the pot with onions and cook until onions become transparent.

Creamy Cauliflower and Potato Soup with Shrimp-7

3. Pour in four cups of water along with  2 tsp of salt, 1/2 tsp of pepper and 1/4 tsp of cayenne pepper. Than bring everything  to a boil.

Creamy Cauliflower and Potato Soup with Shrimp-14

4. When water boils, add one cup of Heavy Whipping cream. Cover and let it cook until potatoes are cooked through (15- min). In the mean time prepare shrimp.

Creamy Cauliflower and Potato Soup with Shrimp-15

5. Preheat the skillet over medium/high  heat. Add 1 Tbsp oil, butter, peeled shrimp and garlic. Sprinkle with salt, pepper and parsley. Saute until cooked through, about 3-4 min.

Creamy Cauliflower and Potato Soup with Shrimp-4

6. After soup has finished cooking, remove the pot from heat and using immersion hand blender puree until smooth consistency. Or just use whatever blender you have on hand to puree soup until smooth. I like the first method better because everything is done without removing soup from the pot.

Creamy Cauliflower and Potato Soup with Shrimp-9

To Serve – pour in desired amount of creamy soup in the bowl. Top with 5-6 buttery shrimp on top and enjoy 🙂

Creamy Cauliflower and Potato Soup with Shrimp-6Creamy Cauliflower and Potato Soup with Shrimp-12
A random funny nugget:
Napoleon isn’t the only star of the show.
Kip: [while typing a love poem on his computer] “Your sandy hair floats in the air.. To me it’s like a lullaby… I’m just flying by… Oh so high… like a kite… tied to a skate…”

Oh my gosh, I couldn’t stop laughing reading napoleon quotes.

Ok, goodnight. Pleasant dreams of creamy cauliflower and potato soup topped with succulent shrimp.

Creamy Cauliflower and Potato Soup with Shrimp

4.91 from 22 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes

Ingredients 

Servings: 8 cups
  • 4 Medium potatoes, chopped
  • 1/2 head cauliflower, chopped
  • 1 small onion, diced
  • 1/2 cup olive oil
  • 4 cups warm water
  • 1 cup heavy whipping cream
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 lb med shrimp peeled & deveined
  • 1 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 3 garlic cloves
  • 3 Tbsp chopped fresh parsley or 1 Tbsp dry parsley
  • salt & pepper to taste

Instructions

  • Add 1/2 cup of olive oil to a medium soup pot and turn the heat to medium. Add diced onions ands saute them for a minute.
  • Next, add chopped cauliflower and potatoes to the pot with onions and cook until onions become transparent.
  • Pour in four cups of water along with 2 tsp of salt, 1/2 tsp of pepper and 1/4 tsp of cayenne pepper. Than bring everything to a boil.
  • When water boils, add one cup of Heavy Whipping cream. Cover and let it cook until potatoes are cooked through (15- min). In the mean time prepare shrimp.
  • Preheat the skillet over medium/high heat. Add 1 Tbsp oil, butter, peeled shrimp and garlic. Sprinkle with salt, pepper and parsley. Saute until cooked through, about 3-4 min.
  • After soup has finished cooking, remove the pot from heat and using immersion hand blender puree until smooth consistency. Or just use whatever blender you have on hand to puree soup until smooth. I like the first method better because everything is done without removing soup from the pot.

To Serve - pour in desired amount of creamy soup in the bowl. Top with 5-6 buttery shrimp on top and enjoy 🙂

    Course: Soup
    Cuisine: American
    Keyword: Cauliflower and Potato Soup with Shrimp
    Skill Level: Easy/Medium
    Cost to Make: $$
    Natasha's Kitchen Cookbook

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

    Read more posts by Natasha

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    Recipe Rating




    Comments

    • Clori
      October 20, 2023

      Hi Natasha, I have enjoyed many of your recipes and am anxious to try this soup.
      Would it work if I roast the cauliflower AND can this soup be frozen?

      Reply

      • NatashasKitchen.com
        October 20, 2023

        Hi Clori! Think it would be fine to roast the cauliflower. I haven’t tried to freeze this. Soups with any kind of cream or milk base tend to separate with freezing and they get grainy when reheated. Let us know if you experiment.

        Reply

    • Josephine
      February 15, 2022

      I love this recipe! I did swap the shrimp for some sautéed broccoli because that’s what I was craving but the base of the soup was incredible! This recipe will be made for company in the future. Thank you Natasha and family!

      Reply

      • Natasha's Kitchen
        February 16, 2022

        Hi Josephine, good to know that the substitution that you used worked great in this recipe. Thank you for sharing!

        Reply

    • DustinH
      May 9, 2021

      I used some left over filling from your savory crape recipe instead of the shrimp – Once again, absolutely amazing recipe. It really was very easy and quite quick. Ill be adding this to my dinner rotation

      Reply

      • Natasha's Kitchen
        May 9, 2021

        Sounds great! Great to hear that you liked this recipe, thanks for sharing.

        Reply

    • Dustin
      May 9, 2021

      I used some left over filling from your savory crape recipe instead of the shrimp – Once again, absolutely amazing recipe. It really was very easy and quite quick. Ill be adding this to my dinner rotation

      Reply

      • Natasha's Kitchen
        May 9, 2021

        Nice! I’m glad that worked out great, Dustin. Thanks for your wonderful review and feedback.

        Reply

    • Joey
      February 9, 2021

      Hi Natasha,

      This looks delicious! Is it possible to use 2% milk instead of heavy whipping cream? Or possibly a healthy roux with 2% milk (or any other suggestion)? Trying to watch my saturated fats for cardio reasons.

      Thanks!

      Reply

      • Natasha
        February 10, 2021

        Hi Joey, I haven’t tested it that way but I think it should still work since you will be blending it, it will just be a little less rich.

        Reply

    • Betsy
      January 20, 2020

      Can I make this a day ahead, if so how? The whole thing or hold off on shrimp until right before?

      How do leftovers hold up?

      And, if I double the recipe, do I double all ingredients? Thanks.

      Reply

      • Natasha
        January 20, 2020

        Hi Betsy, this does reheat well and leftovers hold up great. I would double everything if doubling, but cook times may be slightly longer and I would cook shrimp in 2 batches so they don’t crowd the pan and steam cook. You can make the shrimp ahead also, just reheat over low heat until warmed through so you aren’t re-cooking them or they can turn rubbery. I hope you love the recipe!

        Reply

    • Lori Salinas
      December 20, 2018

      I have a bag of cauliflower “rice” in my fridge. Would that work and if so, how much would I use? 2 cups? 4 cups?

      Reply

      • Natashas Kitchen
        December 20, 2018

        Hi Lori, I have only tried this with fresh cauliflower. If you experiment with that, I would love to know how you like the recipe 🙂

        Reply

    • Galya
      March 30, 2018

      Natasha- is this something that would go well with sausage instead of shrimp? I’ve been looking for a good creamy potato and sausage recipe.

      Reply

      • Natasha
        natashaskitchen
        March 30, 2018

        Ooooh I think it would go very well with sausage instead of shrimp. I hope you love it! Thanks for the idea 🙂

        Reply

    • Monica
      March 16, 2017

      Made the soup last night and it was seriously delicious!! I added some parsley, thyme, and a tiny mid of lemon juice to the soup for some added flavor and it was DIVINE! Thank you Natasha!

      Reply

      • Natasha
        natashaskitchen
        March 16, 2017

        Wow I love the sound of those add-ins! Thank you so much for sharing and I’m so happy you loved the soup 🙂

        Reply

    • Vika
      May 3, 2016

      My new favorite soup ❤️ So good !

      Reply

      • Natasha
        natashaskitchen
        May 3, 2016

        Oh I’m so happy you love it. I absolutely love this one too. It’s so easy and tastes gourmet :). Thanks for the awesome review!

        Reply

    • Zhanna Lyu
      March 2, 2016

      Have you ever used sweet potatoes instead of regular potatoes?

      Reply

    • Rufina
      December 18, 2015

      Loved this amazing Soup. I am also a shrimpaholic so this soup was on point! It was so creamy and delicious. Thank you soooo much for this amazing recipe.

      Reply

      • Natasha
        natashaskitchen
        December 18, 2015

        Thank you for the great review Rufina and you are welcome 😀.

        Reply

    • Yuliya
      April 3, 2015

      This soup is unique, delicious and beautiful!
      My husband thought it was a little thick but to my taste – perfect! Love this new way of enjoying shrimp! Mm-mmm!
      Also, don’t have a blender other than bullet (small) so blended only a cup to see if it tastes different in chunks- it does! As a purée its a mysterious blend of flavors but as chunks, well you taste everything separately a bit so I say blending it as a must!
      Perfection! Thank you. 🙂

      Reply

      • Natasha
        natashaskitchen
        April 3, 2015

        I’ll have to try it your way! Thank you so much for sharing your awesome review! 🙂

        Reply

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