Cheesy Cauliflower and Potato Soup
Ingredients
The soup base
-
1
head
cauliflower
-
1.5
lb.
russet potatoes
-
1
yellow onion
-
4
cups
vegetable broth
The creamy elements
-
12
oz.
evaporated milk
-
4
oz.
medium cheddar, shredded
Seasonings
-
1
Tbsp
olive oil
-
½
tsp
smoked paprika
-
1
tsp
salt
-
to taste
freshly cracked black pepper
Garnish
Instructions
- Sauté diced onion in olive oil until softened.
- Add diced potatoes and cauliflower florets to the pot with vegetable broth.
- Bring to a boil, then reduce heat and simmer until vegetables are soft.
- Stir in evaporated milk and purée the mixture until smooth.
- Season with smoked paprika, salt, and pepper.
- Heat the soup and stir in cheese until melted.
- Serve with sliced green onions on top.
Nutrition Facts (estimated)
Servings
6
Calories
304.5
Total fat
12.7g
Total carbohydrates
36.53g
Total protein
12.78g
Sodium
1183.65mg
Cholesterol
0mg
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