Potato and Roasted Cauliflower Soup

READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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