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Velvety Cauliflower Potato Soup

Velvety Cauliflower Potato Soup

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Servings: 4
Recipe by: Rae


2 TBSP vegetable oil
1/2 onion diced
1 lb cauliflower florets
1 lb potatoes peeled and diced
4 TBSP butter
1/4 cup flour
4 cups chicken stock
2 cups water
1/8 tsp pepper
1/8 tsp cayenne pepper
1/8 tsp thyme
1/8 tsp nutmeg
1 tsp vinegar
salt to taste
shredded cheddar and crumbled bacon


1. Heat oil over medium heat in a dutch oven and add onion and butter and cook for 3 minutes.

2. Add the flour and cook for about 5 minutes or until thickened and mixture is slightly brown.

3. Add the chicken stock, water, pepper, cayenne, thyme, nutmeg, potatoes and cauliflower and bring to a boil.

4. Reduce heat to low and simmer, stirring frequetly, about 25 to 30 minutes or until potatoes and cauliflower are tender.

5. Puree in a blender or food processor until smooth and velvety.

6. Add salt to taste and stir in the vinegar.

7. Serve topped with shredded cheddar and crumbled bacon.

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Velvety Cauliflower Potato Soup

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