Creamy Cauliflower-Potato Soup
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Ingredients50 m servings 107
Original recipe yields 6 servings
- Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery; bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.
- Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.
- Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.
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- Cook's Note:
- You can substitute vegetable oil for butter, if preferred.
Per Serving: 107 calories; 1.3 21.7 4.2 2 545 Full nutrition