Cauliflower and Potato Soup

INGREDIENTS

• 1 head of cauliflower, washed and broken into chunks
• 1 large russet potato, peeled and diced
• Half an onion, diced
• 2-3 cloves of garlic, smashed
• 1 box of vegetable or chicken stock
• ¼-½ cup Sour cream or plain yogurt

Serve with

• Shredded cheddar
• Sliced green onion
• Crumbled bacon or turkey bacon
• French fried onions

INSTRUCTIONS

1. In a dutch oven or large pot, sauté the onion and garlic until soft.
2. Pour in the box of stock, fill the box with water, and pour the water into the pot too.
3. Toss in your cauliflower and potato and season with salt.
4. Turn the heat to medium high until the mixture boils and then reduce heat and allow to simmer until the potato and cauliflower are soft.
5. Pour into a blender or use an immersion blender to (safely) blend the soup until it’s smooth. If you used a blender, pour it back into the pot on low.
6. Taste it and add salt and pepper to your liking. Stir in ¼-½ cup of sour cream or Greek yogurt for added zing.
7. Ladle into bowls and top with your favorite loaded baked potato toppings, like shredded cheddar, bacon, or green onions. I like to add French fried onions for a little crunch.

Note: this tastes great without the potato too, just add more cauliflower.