My grocery shopping elves bought me the most beautiful cauliflower. They know what I like without even asking, so I received a wonderful haul of vegetables. Unfortunately, G does not feel the same way about veggies, so I ended up with a mini glut of the ones he particularly dislikes. As a result, I decided it was time to make my mom’s potato soup. But, what’s the fun of making soup if you can’t hide things in it?
I included a Potato, Cauliflower and Corn Chowder recipe in December, but this one is a bit different.
INGREDIENTS
- 1 yellow onion
- 1 Tbsp olive oil
- 1 head cauliflower
- 1.5 lb. russet potatoes (I do not peel potatoes for anything)
- 4 cups vegetable broth (I used chicken because that’s what I had)
- 12 oz. evaporated milk
- 1/2 tsp smoked paprika (I used regular ground paprika)
- 1 tsp salt
- freshly cracked pepper
- 4 oz. medium cheddar, shredded
- 3 green onions, sliced
INSTRUCTIONS
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Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
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Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
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Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
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Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper. The amount of salt needed will vary, depending on the salt content of the broth used.
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Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
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Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.
* From the Recipe Box:
The green onions really add a pop of flavor to each bowl, so I don’t suggest skipping them, but G is not a green onion fan so we added bacon to his. I also added some crispy fried onions that were pretty nummy.
and remember: When you see crazy coming, cross the street. Big kiss, Lynn
From the Recipe Box 
Lovely! 🙂
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Looks much better than my last attempt (sigh)
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