Creamy Cauliflower And Potato Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 30-60 minutes
Ingredients:
6 cups cauliflower, separated into florets
3 medium potatoes, peeled and diced
2 cans (14.5 ounce size) low sodium chicken broth
2 1/4 teaspoons salt
2 tablespoons margarine
2 ribs celery, diced
1 small yellow onion, diced
8 baby carrots, sliced thin
3 cups half and half
1/4 teaspoon white pepper
chopped fresh parsley, optional
Directions:
Combine the cauliflower florets, diced potatoes, chicken broth, and salt in a Dutch oven. Bring the liquid to a boil then reduce the heat to a simmer. Cook, covered, until the cauliflower and potatoes are tender, about 10 minutes.
Meanwhile, melt the margarine in a skillet over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 15 minutes or until the vegetables are tender.
When the potatoes and cauliflower are tender, mash them lightly in the Dutch oven using a potato masher or large fork. The mixture should be chunky.
Add the onion mixture to the Dutch oven along with the half and half and white pepper. Mix well then bring to a simmer. Let cook for 5-10 minutes.
Divide the soup between individual soup bowls and garnish with parsley, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/239/Creamy-Cauliflower-And-Potato-78321.shtml
Recipe ID: 49105
Nutrition:
per serving: 184 calories, 11g fat, 15g carbohydrates, 8g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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