Sly Cauliflower with Easy Potato Soup
There's cauliflower hiding inside this flavor-filled, silky potato soup!
Servings: 4
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.