Cauliflower Potato Soup
This creamy, simple, and hearty soup will warm you up and keep you coming back for more! If you skip the bacon, it’s vegetarian.
- 1½ lbs. (700 g) russet potatoes, peeled (about 3 medium)
- ½ cup (125 mL) vegetable broth
- 4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated), plus more for topping
- 2 cups (500 mL) cauliflower florets (6 oz./175 g)
- 3 cups (750 mL) milk
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) Three Onion Rub
- ½ cup (125 mL) sour cream
- Optional: Bacon bits, chopped green onions
Cut potatoes in half lengthwise. Add potatoes and broth to the Rockcrok® Dutch Oven. Microwave, covered for 11 minutes.
Meanwhile, coarsely grate the cheese.
Rotate the potatoes and add the cauliflower. Microwave, covered, 7–9 minutes or until potatoes are tender when pierced with a fork.
Coarsely mash the potato and cauliflower mixture. Add the milk, butter, and Three Onion Rub. Microwave, covered, until hot, about 4–5 minutes.
Place the sour cream in a small bowl. To temper, add 1 tbsp (15 mL) of hot soup at a time, whisking between each addition until the mixture is warm. Then add the sour cream mixture into the soup. Stir in the cheese and gently whisk until it fully melts.
Top with additional cheese, bacon, and green onions if you like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 27 g, Fiber 2 g, Total Sugars 8 g (includes 0 g added sugars), Protein 12 g
When cold dairy is mixed into a hot sauce, it can curdle. That’s why tempering is your friend; it gradually brings your hot soup and cold sour cream to a similar temperature before combining them completely.