Cream of Cauliflower and Potato SoupPosted: October 2, 2010
I love cauliflower soup, but my hubby doesn’t like it. He thinks the cauliflower flavor is too strong. The potatoes in this particular soup recipe really mute the cauliflower flavor and my hubby was pleasantly surprised when he tried it. He even ate a second bowl. I think this soup is fine if you used milk instead of half and half.
Cream of Cauliflower and Potato Soup
6 cups cauliflower, separated into flowerets
3 med. potatoes, peeled & diced
6 cups vegetable broth
2 Tbsp. butter
2 ribs celery, diced
1 medium yellow onion, diced
1 carrot, sliced thin
1 cup half & half (or milk)
salt & pepper, to taste
shredded cheese, your choice (cheddar, pepper jack, etc…)
In soup pot, bring vegetable broth to a boil and add cauliflower and potatoes. Reduce heat and simmer until cauliflower and potatoes are tender.
Meanwhile, saute onion, celery & carrots in the butter until tender.
When potato/cauliflower mixture is tender, mash with a potato masher or slotted spoon into smaller pieces. Let mixture remain lumpy. Add the vegetable mixture, half & half, salt, and pepper. Heat soup through and serve. Garnish with shredded cheese.