Creamy Cauliflower-Potato Soup

This is a quick and easy spin on a cream of cauliflower soup. No flour or cream needed. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 107 Calories

Ingredients

• 1 teaspoon butter
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• ½ onion, diced
• 2 carrots, peeled and chopped
• 1 (32 fluid ounce) container chicken stock
• 1 head cauliflower, cut into chunks
• 2 russet potatoes, peeled and quartered

Recipe Instructions

Step 1

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.

Step 2

Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.

Step 3

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.