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Velvety Cauliflower Potato Soup
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Velvety Cauliflower Potato Soup
A rich and creamy soup made with fresh cauliflower, potatoes, garlic and a touch of heavy cream.
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servings:
6
total time:
1 hour
added on
08/25/2016
recipe by:
rosbough
INGREDIENTS
1 TBSP olive oil
1 yellow onion, chopped
1 medium head of cauliflower, stalk and florets cut into 1-inch pieces
1 pound russet potatoes, peeled and cut into 1-inch pieces
2 medium garlic cloves, minced
salt & freshly ground pepper
6 cups water
1/2 cup heavy cream
optional toppings: shredded cheese, crumbled
bacon
, croutons, green onion
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DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
When the oil is hot add the onion, cauliflower, potato, garlic, 2 tsp salt, and 1/2 tsp black pepper then cook, while stirring, for about 1 minute.
Add the water to the pot and bring to a boil.
Place a lid on the pot and reduce the heat to medium-low. Simmer while covered, stirring occasionally, until vegetables are tender, about 20 minutes.
Take the soup off the heat then use an immersion blender (or a stand blender in batches) to blend the soup until smooth.
Return the soup to the stove over low heat. Stir in the heavy cream until well combined and soup is heated through, about 5 minutes.
Season with additional salt & pepper to taste.
16 people Yepped this recipe
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potato
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