Creamy Cauliflower and Potato Soup

This soup is delicious. The cauliflower flavor is not strong, so if you think you may not like it, but you like potato soup, go ahead and give this a try. I used heavy cream in this one. Normally, I try and use milk, but if you are adding dairy to this soup, cream is the way to go. I tried this after it was blended, but before I added the cream and this would make an excellent vegan soup, too. Just leave out the cream and maybe add a bit of curry for some extra zip. You could add garnishes to this if desired, too. A little green onion, chive or bacon would be good.

Creamy Cauliflower and Potato Soup
Serves 6

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, peeled and chopped
1 medium carrot, chopped
1/4 cup dry white wine, chicken/vegetable stock or water
12 oz cauliflower, chopped into small pieces (Confession: I buy already cut-up cauliflower for this, but I would think a 1 pound cauliflower, cored and trimmed would be about 12 ounces)
1 pound yellow or white skinned potatoes, chopped into smallish pieces
4 cups chicken/vegetable stock
1 cup heavy cream (or milk, if you must)
1 teaspoon salt
1/2 teaspoon white pepper

  1. Place oil and onion in large soup pot over medium heat and saute for 10 minutes until onions begin to turn translucent.
  2. Add carrots and a dash of salt.
  3. After 10 more minutes, the carrots should begin to soften and the onions should be translucent. Add the wine to the pan and deglaze the pan by scraping any brown bits up.
  4. Add cauliflower, potatoes, stock, salt and pepper.
  5. Turn up the heat and bring to a boil, reduce heat a bit and simmer soup for about 20 minutes until potatoes and cauliflower are tender.
  6. Turn off the heat.
  7. Using an immersion blender, puree soup until smooth. (Alternatively, puree the soup in batches using a food processor or blender and return to the pot.)
  8. Place the cream in a four cup measuring cup or bowl. Working with about 1/2 cup at a time, add soup to cream, whisking constantly. Add about 3 cups of soup, until cream mixture is brought up to a warmer temperature. This keeps the cream from curdling when added to the hot soup.
  9. Add cream mixture to soup in the pot.
  10. Taste and add more salt and pepper if necessary.
  11. Serve with crackers or toasty bread if desired and enjoy!
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