Loaded Cauliflower and Potato Soup

This soup is indulgent and nostalgic without all the guilt. I swap chicken stock for cream and use cauliflower to add some nutrients.

Reader's note

This is an easy meal to throw together; it takes about ~15 minutes of prep, ~40 minutes overall and yields 4-6 servings.

I am excited to share this recipe with y'all. This is a filling dish that is perfect for soup weather. I have been making this pretty much non-stop this winter. It is full of flavor and without all the guilt from extra calories. If you make this meal, tag me on Instagram at @TexasCookingCityLiving!

Ingredients

• 1-2 tablespoons of olive oil

• 1-2 tablespoons of butter

• 2 shallots (diced)

• 3-6 bulbs of garlic (more if you love garlic like I do!)

• 3-5 tablespoons of a wine vinegar (this is to de-glaze and white wine works too)

• 2 potatoes (diced)

• 2-3 cups of chicken stock

• 1 cup of water (maybe! see note in the directions...)

• 2-4 sprigs of herb of your choice (I would recommend thyme or rosemary)

• Salt and pepper to taste

• Toppings: green onions, bacon, shredded cheddar cheese, sour cream

• 2-4 tablespoons of cream (optional)

Directions

In a large pot, melt butter and oil on low to medium heat. Dice shallots and add to the pot. Cook until translucent or tender for about 3 to 5 minutes. While those cook, peel garlic and cut the head of cauliflower into small chunks. Then, add garlic and cauliflower to the shallots, butter and olive oil. Turn the heat up to medium to brown the cauliflower (you DO NOT want it to brown a lot; just a light brown color to develop some flavor).

While the cauliflower, garlic and shallots are cooking, wash, peel and dice the potatoes into large chunks. De-glaze with the wine vinegar (I use sherry vinegar!) and let cook for another minute or so. Add potatoes to the pot. Add chicken stock and water to cover all the vegetables. Bring to a boil and then top with herbs of your choice. Turn to simmer and add salt and pepper to taste (I use a lot and always eyeball this. You can add more at the end but it's important to season your meal as you go).

Let this cook for about 25 minutes or until vegetables are tender. While this simmers, prepare your toppings! Pop some bacon in the oven (don't even get me started on why oven baked bacon is the best) chop some green onions and shred your cheese (it really is so much better).

Now it's time to puree! You can use an emulsion blender which is a fancy tool but a food processor works just as well (and is what I use!). If you use the food processor, remove vegetables from pot, while keeping the liquid in the pot, and place vegetables in a food processor. Puree and then add the mixture back to the liquid and stir together. At this point you can add a couple of tablespoons of cream but it should be flavorful enough without it!

Place in a bowl, cover the soup with toppings and enjoy!