Potato and Cauliflower Soup

I am not going to lie or spread my delusions with you am going to be honest with you about this recipe.  It’s tasty.  Delicious even.  But I am not going to tell you you won’t miss the potatoes or that it tastes exactly like soup made solely with potatoes.  I’ve seen a lot of recipes online that claim that.  The people who wrote them?  Well, they are totally wrong I respectfully disagree, because, newsflash: it tastes like potatoes and cauliflower.  But if you like potatoes and cauliflower, it’s really good.  My 6 year old ate it (I did not tell him about the cauliflower).  I am still incredibly shocked.  Even more shocking?  My husband ate it (I did not tell him about the cauliflower – I like you guys better – OK, I told him after he ate it.  I would have told him before he ate it, maybe, but I was asleep when he got home.  I just saw the empty bowl this morning).

I served this with grilled cheese sandwiches and a veggie tray on the side.  It was a nice warm meal on a cool, rainy day in Phoenix.

Potato and Cauliflower Soup (Serves 6)

Ingredients:

  • 1.5 pounds russet potatoes, peeled and diced
  • 4 c of broth (chicken or veggie – I used low sodium to cut down on that)
  • 1, 16 oz bag of riced cauliflower (all the stores have this with produce now! Makes it so easy.  Otherwise you can finely chop 16 oz yourself)
  • 1 c of milk (I used whole, but you could sub low fat or skim)
  • 1/4 – 1/2 c diced fresh chives
  • 1 c nonfat plain greek yogurt
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 450 degrees
  2. Place potatoes and chicken broth in a dutch oven or stock pot and heat to boiling.  Cover, reduce heat and simmer, 15-20 minutes, or until potatoes are fork tender and cooked through.
  3. While potatoes are cooking, place cauliflower in a single layer on a large baking dish (lined with foil and cooking spray for easy clean up!) and roast in oven for 15-20 minutes, stirring once, until lightly browned.
  4. Add roasted cauliflower and milk to potatoes.  Return to a boil.  Reduce heat, cover and simmer for 5-10 minutes on low.
  5. Blend with an immersion blender until smooth.
  6. Add greek yogurt and chives and stir until blended. Simmer on low for 5 minutes.
  7. Taste and add salt and pepper if desired/as necessary.
  8. Serve immediately.

Optional toppings/mix ins:

  • Shredded cheese
  • Cooked, crumbled bacon
  • Additional greek yogurt or sour cream

 

 

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2 Responses to Potato and Cauliflower Soup

  1. Pingback: Twice Baked Potatoes | Plan Prep Pour

  2. Pingback: Weekly Meal Plan, January 16 through 22, 2017 | Plan Prep Pour

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