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This is such good comfort food!!....and a little cauliflower to keep it healthy! (a little bit, that is!)
Easy Potato Soup with Sneaky Cauliflower
Prep time 5 mins
Cook time 30 mins
Total time 35 mins
This delicious, velvety potato soup is loaded with flavor and has cauliflower hiding inside!
Author: The Weary Chef
Recipe type: Main
Cuisine: Soup
Serves: 3-4
Ingredients:
2 tbsp. butter
1 small onion, diced
2 cloves garlic, crushed or minced
2 tbsp. flour
½ tsp. Cajun seasoning
4 c. chicken broth (two 14-oz. cans)
1½ lb. Russet potatoes, peeled and diced into 1" pieces
1 c. cauliflower florets
½ c. half and half
½ c. shredded cheese
¼ c. sour cream (I used reduced fat)
up to ½ c. milk (optional)
4 slices cooked bacon, diced (optional)
4 green onions, sliced (optional)
Instructions:
Melt butter in a large pot over medium heat. Add onion, and saute until very tender. Add garlic and Cajun seasoning, and saute 1-2 minutes longer. Stir in flour until onions are evenly coated.
Slowly add chicken broth, about ¼ c. at a time, stirring constantly to keep mixture smooth.
When all broth is incorporated, add potato cubes and cauliflower. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer for 10-15 minutes, until potatoes are tender.
Using a stick blender, carefully blend soup until smooth. (You can also transfer soup to a regular blender and puree that way, but please be careful pouring the very hot soup!) Stir in half and half, cheese, and sour cream, and return to a simmer. If soup is thicker than you would like, stir in up to ½ c. milk and return to a simmer.
Sprinkle bacon and green onions over individual servings if desired.
Recipe by The Weary Chef at http://wearychef.com/easy-potato-soup/
Easy Potato Soup with Sneaky Cauliflower
Prep time 5 mins
Cook time 30 mins
Total time 35 mins
This delicious, velvety potato soup is loaded with flavor and has cauliflower hiding inside!
Author: The Weary Chef
Recipe type: Main
Cuisine: Soup
Serves: 3-4
Ingredients:
2 tbsp. butter
1 small onion, diced
2 cloves garlic, crushed or minced
2 tbsp. flour
½ tsp. Cajun seasoning
4 c. chicken broth (two 14-oz. cans)
1½ lb. Russet potatoes, peeled and diced into 1" pieces
1 c. cauliflower florets
½ c. half and half
½ c. shredded cheese
¼ c. sour cream (I used reduced fat)
up to ½ c. milk (optional)
4 slices cooked bacon, diced (optional)
4 green onions, sliced (optional)
Instructions:
Melt butter in a large pot over medium heat. Add onion, and saute until very tender. Add garlic and Cajun seasoning, and saute 1-2 minutes longer. Stir in flour until onions are evenly coated.
Slowly add chicken broth, about ¼ c. at a time, stirring constantly to keep mixture smooth.
When all broth is incorporated, add potato cubes and cauliflower. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer for 10-15 minutes, until potatoes are tender.
Using a stick blender, carefully blend soup until smooth. (You can also transfer soup to a regular blender and puree that way, but please be careful pouring the very hot soup!) Stir in half and half, cheese, and sour cream, and return to a simmer. If soup is thicker than you would like, stir in up to ½ c. milk and return to a simmer.
Sprinkle bacon and green onions over individual servings if desired.
Recipe by The Weary Chef at http://wearychef.com/easy-potato-soup/