Cooking is my hobby, my passion, and my way to winning hearts because let’s face it, everyone loves to eat. Though I haven’t had any official training, I have dabbled in cooking classes and watched enough Food Network to wing owning cafeterias and a successful catering business. Since Sunday is the day that I am generally at home watching TV and writing travel stores, I use this time to try out new recipes and fine tune my cooking skills. If my family is around, they join me for my Sunday feast but if not, I may invite a friend over, share it with my dog, eat it all, or save the leftovers for later in the week.
Sunday Supper Series
In this week’s Sunday Supper series, we are incorporating a healthy ingredient into a traditional comfort food dish that works brilliantly. You won’t even know that we’ve cut the fat and calories by a lot when you taste this velvety, delicious Potato Cauliflower Soup. I’m sure you’ve seen the chopped cauliflower in your grocery store. It is often referred to as cauliflower rice.
In addition to having potatoes in this soup, we will saute the cauliflower rice to give it some additional flavor, then throw in the boiling water to cook with the potatoes. Hopefully, you will be pleasantly surprised when you taste the finished product. I tried it out on my dad and mom (not a big potato soup fan) and they loved it! I’m betting you will, too. Let’s cook Potato Cauliflower Soup!
Focus For This Week: National Soup Month, Incorporating a Healthier Substitution in a Comfort Food Favorite
Potato Cauliflower Soup
- 4 cups Chicken Broth, divided
- 4-5 Russet (or similar) potatoes, washed
- 1/2 white or yellow onion, finely diced
- 3/4 cup sour cream
- 2 cups milk (you can use whatever quantities you want from Half and Half, Heavy Whipping Cream, or Milk (this is where a lot of the calories and fat come from so you be the judge)
- 1 stick butter, divided
- 3-4 oz Velveeta (or any cheese that you have on hand)
- salt and pepper, a generous amount
- 3-4 strips crispy bacon, optional
- 2 green onions, thinly sliced, optional
- Cut potatoes into chunks. Try to keep them nearly the same size.
- In a stockpot or Dutch oven, fill 1/4 full of water. Add 2 cups chicken broth. Boil on high heat.
- When water/broth boils, carefully add in potatoes. Reduce heat to medium.
- Meanwhile, in a skillet, add a dash of olive oil and 1/2 stick butter over medium heat.
- After butter melts, add cauliflower rice and diced onion to skillet and saute for 5-6 minutes, season with salt and pepper.
- Spoon cauliflower rice/onion mixture into the water/potato mixture. Add remaining 2 cups chicken broth and 2 cups of milk (whatever ratio of each that you want). Reduce heat to medium-low.
- Cook 20-30 minutes or until potatoes are very tender, being careful not to boil milk mixture (Add extra milk or chicken broth as needed).
- In small batches, carefully puree potato mixture using a blender no more than 1/2 full each time.(This is to avoid steam burns; do not keep the lid on the steaming mixture very long). Puree to desired consistency.
- Add remaining 1/2 stick butter and 3/4 cup sour cream to soup to add extra creaminess factor. Stir in Velveeta. Stir until all ingredients are smooth and melted. I like to sprinkle mine with paprika for extra flavor.
- To serve, ladle soup into bowls. Top with green onions and bacon, if desired. Saltine crackers make a nice addition, too.
Want something sweet to pair with this Potato Cauliflower Soup, Sunday Supper meal? How about this easy Pecan Pie Bar recipe?
Pin This Post For Later!