Potato and Roasted Cauliflower Soup
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photo by Amedeane
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- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 6 -8 medium russet potatoes
- 1 medium head cauliflower
- 1 cup heavy cream (may be substituted with half and half or milk)
- 16 ounces shredded monterey jack and cheddar cheese blend
- 6 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon garlic salt
- 2 cups Baby Spinach
- 1⁄4 cup extra virgin olive oil
directions
- Preheat oven to 425.
- Wash and chop cauliflower into individual florets.
- Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes.
- Peel, chop into 1” pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
- Add 1 cup of cream (can be substituted with milk or half and half.
- Add 2 cups spinach.
- Add 16 oz cheddar jack.
- Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
- Add any other spices that you think may compliment a cheesy potato soup.
- If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you’re a vegetarian but want more robust flavors replace the watr.
- If I were a meat eater I may add some ham or bacon.
- Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.
Questions & Replies
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