Creamy Potato & cauliflower soup

Cooking time

~25-40 minutes

Yields

5-6 servings

---

​INGREDIENTS

• 3 large golden potatoes diced into cubes (each cube should be about the size of a dime)
• ½ a head of cauliflower chopped
• ½ an onion chopped
• 3 cloves or garlic chopped
• 32 ounces (3-4 cups) of vegetable broth
• 1 pint (2 cups) of half & half
• 1 t. salt
• 1 t. pepper
• 1 t. thyme
• 1 T. dried parsley
• ½ t. chili powder
• 1 t. olive oil
• Optional* - shredded asiago cheese or any type or cheese for after to sprinkle on top ​

Directions

1. Place the chopped vegetables (potatoes, cauliflower, onions, and garlic) into a large dutch oven pan
2. Pour vegetable broth and half & half into the pan until veggies are covered (if veggies are not covered by broth/half & half, add more cream or broth, or add water until veggies are covered)
3. Add salt, pepper, thyme, chili powder
4. Turn stove on medium-high heat, leave uncovered
5. After about 5 minutes, add olive oil and dried parsley
6. Continue to cook uncovered the whole time, and if water boils, reduce heat to a simmer
7. The soup is ready when potatoes are soft and you can easily cut through them
8. Optional* sprinkle cheese when you eat

Tips*

If you don't have three large potatoes, 4 medium potatoes or 5 small potatoes are a great alternative. I love adding other vegetables into the soup! I've had this with carrots, broccoli, and celery. Mix and match to discover what your favorite combination is!

Credit

Sydney Wippman