It’s Meatless Monday!
Usually when I’m eating a meatless meal, I spend most of the time thinking about how much better it would be with bacon. Because bacon is delicious and it makes everything better and giving up meat on Fridays during Lent is always a challenge! Which is good, since Lent is about sacrifice!
This soup was the exception to my typical bacon-longing ways. The soup was so creamy (without cream!!) and flavorful that it was absolutely perfect as a stand alone!
The soup itself is a sort of hybrid between a loaded potato soup (see recipes for a light, cheesy, and skinny version) and a cauliflower cheese soup (think broccoli cheese soup) with amazing results. The resulting soup is creamy, low fat, and a real crowd pleaser.
Cauliflower Potato Soup
1 tbsp extra virgin olive oil
1 medium onion, diced
3 stalks celery, diced
1 crown cauliflower cut into small florets, stalks diced
3 medium potatoes, diced (mine were red, unpeeled)
3 cloves garlic, mined
4 cups chicken or vegetable stock
2 cups water
½ tsp celery salt
Salt & pepper, to taste
1 sprig thyme
1 bay leaf
1 cup sharp cheddar cheese
Sour cream (plain Greek yogurt), Sriracha, & chives, to garnish
Heat the oil in a large soup pot over medium heat. Add the onion, celery, and garlic and cook until the vegetables just begin to soften.
Add the cauliflower, potatoes, stock, water, herbs, and spices and bring to a boil. Cover and reduce heat to medium-low and simmer for 30 minutes or until the potatoes and cauliflower are very tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Stir in the cheese until melted and adjust seasonings as needed. Serve, topped with chives, Greek yogurt, and hot sauce.