This is a silky, delicious easy potato soup. It would never occur to you that there is cauliflower hiding there!
This week, I felt compelled to begin writing the new soup recipes that I had been meaning to write. I won’t bore you with the specifics; suffice it to say that The Pants, my spouse, had to endure a few days of eating only soft foods due to mouth sores.
Now for this delicious, creamy potato soup. It is just as delicious as a loaded baked potato without the need for chewing.
There’s cauliflower within
Even my spouse hasn’t been informed about the cauliflower, but since he’s already eaten it and doesn’t seem suspicious, it should be okay to share the information. He was unable to chew on any meal, but I was curious about how he managed to consume veggies.
Since the soup was going to be pureed, I figured I could sneak some cauliflower in with the potatoes and no one would ever know! You could only blend the potato soup until approximately two thirds of the way through if you like it chunkier.
Although I wasn’t sure I would enjoy the consistent texture, I have to admit that this is now my new favorite type of potato soup! The taste and feel were incredibly rich and velvety. Just thinking about soup is making me hungry. Friends, please give this recipe a try soon!
Read Also: CARROT AND CORIANDER SOUP RECIPE
Sly Cauliflower with Easy Potato Soup
Ingredients
- 2 tablespoons of butter
- 1 little onion, chopped
- 2 minced or smashed garlic cloves
- 2 tablespoons of flour
- 1/2 teaspoon Cajun spice
- 4 c Broth made with chicken.
- 1 1/2 lb russet potatoes peeled and diced into 1″ pieces
- 1 c florets of cauliflower
- 1/2 c Half and half
- 1/2 cup of cheese, shredded
- 1/4 cup sour cream I made advantage of reduced fat.
- 1/2 c milk optional
- 4 pieces of chopped cooked bacon (optional)
- 4 sliced green onions (optional)
Instructions
- In a big pot over medium heat, melt the butter. Saute the onion until it becomes quite soft. Saute the garlic and Cajun seasoning for a further one to two minutes. Add flour and stir until onions are coated evenly.
- About 1/4 cup of chicken broth should be added gradually, whisking continuously to maintain a smooth consistency.
- Add the cauliflower and potato cubes after the liquid is fully combined. Once soup reaches a boiling point, lower heat to medium-low and cover. Simmer potatoes until they are soft, 10 to 15 minutes.
- Carefully mix soup with a stick blender until it's smooth. (Alternatively, you can transfer the soup to a standard blender and puree it that way, but be cautious when transferring the extremely hot soup!) Return to a simmer after adding the cheese, sour cream, and half-and-half. Return the soup to a simmer after adding up to 1/2 cup of milk if it's too thick.
- Garnish each plate with bacon and green onions, if preferred.
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