Velvety Cauliflower Potato Soup
Servings: 4
Ingredients
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
optional:
shredded cheddar and crumbled bacon
Directions
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.
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.
