Or is it Cauliflower Potato? I honestly can’t believe I haven’t posted this recipe yet. I make this soup more than any other. It’s my son’s favorite and he takes it for lunch at least one week a month. I love it because I can literally make it in one pot if I use my Braun Multi-Quick Immersion Blender.
Potato Cauliflower Soup
1 quart broth – I used Wegmans Vegetable Culinary Stock (Low sodium and nonfat)
2 cups each chopped potatoes and cauliflower
2 or more cloves of garlic, crushed
3/4 cup milk or half and half
Pepper to taste
1. Cook the veggies and garlic in the broth until soft. It’s going to take at least 30 minutes, depending on how small you chopped your veggies.
2. Remove from heat and allow to cool for 10 minutes. Because I am a princess and have a cool immersion blender, I could do my blending right in the pot.
3. Blend in batches until smooth.
4. Add milk.
The broth was very, very golden in color which is why my soup is so yellow. The milk helped mellow the color a bit. And would you look at the size of that head of cauliflower! The bowl is about eight inches in diameter. The cauliflower easily weighed four pounds. Thank goodness cauliflower lasts for a while! I barely used any of it!
This is another soup that could be jazzed up with chunks of potatoes and cauliflower and some nice thick pieces of cod or haddock. You could even add some clams for a twist on clam chowder.