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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My 11 year old stepdaughter requests this recipe regularly. Cream of potato soup is one of her favorite things to eat. I wanted to make something that had less fat and calories and more vitamins and fiber. This is what I came up with. My stepdaughter often tops it with croûtons and Bacos (surprisingly vegetarian!). Ingredients:
4 russet potatoes, peeled and chopped |
1 head cauliflower, chopped |
1/4 cup onion, diced |
1 garlic clove, diced |
1 tablespoon olive oil |
soymilk |
salt and pepper, to taste |
water |
Directions:
1. Saute the onion in the olive oil in a stock pot over medium heat until translucent.
2. Add the garlic and saute an additional minute or two.
3. Add the potatoes and cauliflower to the pot. Add enough water to almost cover. Boil until soft.
4. Puree with an immersion blender or transfer to a blender or food processor and blend until smooth.
5. Add as much soy milk as needed to achieve desired consistency.
6. Season to taste with salt and pepper.
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