Potato and Cauliflower Soup
Servings: 6
Calories: 464kcal
Cost: $12
Equipment
- 1 immersion blender
Ingredients
- 1/2 lb bacon cut into small pieces
- 4 Tablespoons butter
- 1 1/2 cups yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon thyme
- 1/4 teaspoon black pepper ground
- 2-3 bay leaves
- 1 Tablespoon lemon juice freshly squeezed
- 6 cups chicken broth
- 4 cups golden potatoes peeled & diced
- 4 cups Cauliflower cut into florets
- 1/2 cup cream
- bacon crispy bits optional topping
- cheddar shredded optional topping
- chives chopped optional topping
Instructions
- Add butter and diced bacon in a stew pot on medium heat, stirring occasionally. Add chopped onions and cook on medium until they are translucent, about 5 minutes. Just before onions are done, add diced garlic and cook for 1 minute, stirring often.Add the salt, thyme, pepper, and bay leaves and cook for a minute. Add lemon juice and chicken broth. Add diced potatoes and cauliflower florets. Cook for about 30 minutes or until tender.Slowly add cream, making sure it does not curdle.Remove the bay leaves.Using an immersion blender, blend until the soup is creamy. If you do not have an immersion blender, you can use a regular blender, working in batches.Optional: Serve warm with chopped chives, bacon bits, or or shredded cheddar.
Nutrition
Calories: 464kcal | Carbohydrates: 38g | Protein: 12g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 1607mg | Potassium: 1074mg | Fiber: 6g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 68mg | Calcium: 75mg | Iron: 2mg