I love soup season. I find there is nothing more cozy than coming in from a chilly walk and tucking into a hot bowl of soup accompanied by fresh baked bread and since coziness is my prime directive this time of year, soup is on the menu a lot.

I often have to remind my husband that soup is good and worth putting on the menu. I’m not sure why that is but I think he’s always a little worried that I’ll sneak in some parsnip and remove all the meat (which I’ve never actually done before but he knows me well enough to know that that’s not completely outside the realm of possibility). This soup however, requires no convincing. It’s creamy and light and so very satisfying. It’s almost too easy to keep going back for another serving because you aren’t left with that “did I just drink a quart of cream?” feeling that a lot of other potato soups leave you with.

This soup ticks so many boxes for me. It is comforting and chock full of vegetables. The cauliflower keeps the soup from feeling too heavy. It’s easy to prep and takes just over 30 minutes from start to finish. Which means that this soup is perfect for those nights when you just really don’t feel like cooking but know that you probably should. No peeling potatoes, no precision chopping because its all going to be puréed in the end. Because this is potato soup, sour cream is a must. And really, add as much as you like. Sour cream is not a privilege but a right and should be used liberally.

Charring the onions was a glorious little discovery for me. They turn into these crispy little morsels and add so much depth and life to the soup. You can cook them in oil but if you are in the habit of saving your bacon grease, this is the time to use it. You can skip this step if you don’t feel like cooking extra element and just add raw scallions but you really won’t regret spending the extra five minutes at the stove. Trust me. Char those scallions. In bacon grease.

The last thing I’ll say about the soup is that salting it appropriately is very important and a bit of an art. Depending on the type of broth you use (homemade and store bought will vary a lot), you may need more or less than 3 teaspoons. I’ll often add about a teaspoon of salt when I’m cooking the onions and celery and then add the rest after I’ve mixed in the milk and sour cream.