Creamy Cauli Potato Soup
Creamy Cauli Potato Soup is a gluten free and lacto ovo vegetarian main course. For $2.22 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 335 calories, 15g of protein, and 20g of fat. This recipe serves 5. This recipe from Sumptuous Spoonfuls requires onion, milk, celery, and lemon pepper seasoning. This recipe is liked by 22 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is super. Try Broccoli Cauli Cheese Soup, Creamy Potato Soup, and Creamy Potato Soup for similar recipes.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 bay leaf
1.5 lb. cauliflower, separated into florets
1 cup chopped celery
3 oz. Greek cream cheese (or Neufchatel), cold
2 - 3 cloves garlic
2 green onions, snipped (with tops), plus extra for garnish
Red Robin Seasoning (or salt) & freshly ground pepper, to taste
1/2 cup - 1 cup milk, cold
A pinch of nutmeg
1 Tablespoon olive oil
1 onion, peeled and chopped (about 1 cup)
1 lb. potatoes, peeled and chopped
Optional: shredded sharp cheddar cheese, for garnish
4 cups chicken or vegetable broth
Equipment:
mixing bowl
microwave
pot
blender
Cooking instruction summary:
Put the potatoes in a small mixing bowl, toss them in 1/2 Tablespoon of olive oil, cover and microwave on high for 5 - 7 minutes or until tender. Roughly mash the potatoes with a fork.Meanwhile, heat a soup pot over medium heat and add the rest of the olive oil, then the onion, celery and garlic. Saute until the onion is soft and translucent.Add the cauliflower, broth and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer, cover partially and let cook for about 15 minutes until the cauliflower is very tender. Let the soup cool a bit, then put in a blender with the cream cheese and milk. Blend until smooth.Pour the cauliflower puree back into the pot and stir in the potatoes and green onions. Season to taste with Red Robin Seasoning, freshly ground black pepper, and a pinch of nutmeg.Serve hot with additional green onions and, if desired, a bit of shredded sharp cheddar cheese, for garnish.
Step by step:
1. Put the potatoes in a small mixing bowl, toss them in 1/2 Tablespoon of olive oil, cover and microwave on high for 5 - 7 minutes or until tender. Roughly mash the potatoes with a fork.Meanwhile, heat a soup pot over medium heat and add the rest of the olive oil, then the onion, celery and garlic.
2. Saute until the onion is soft and translucent.
3. Add the cauliflower, broth and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer, cover partially and let cook for about 15 minutes until the cauliflower is very tender.
4. Let the soup cool a bit, then put in a blender with the cream cheese and milk. Blend until smooth.
5. Pour the cauliflower puree back into the pot and stir in the potatoes and green onions. Season to taste with Red Robin Seasoning, freshly ground black pepper, and a pinch of nutmeg.
6. Serve hot with additional green onions and, if desired, a bit of shredded sharp cheddar cheese, for garnish.
Nutrition Information:
covered percent of daily need
