Creamy Cauliflower Potato Soup with Cheese

June 5, 2019

Born out of our May CSA box from Doe Run Farms, this creamy soup is just the ticket. Top with Pistachio Pesto or chopped parsley.

Ingredients

3 tablespoonsoil

2 largegreen onions, chopped

2green garlic stalks (or 2 garlic cloves), chipped

1 headcauliflower, chopped rough

1white potato (such as Yukon Gold), peeled and rough chopped

1 largesweet potato, peeled and rough chopped

3 cupschicken or vegetable stock

2 cupswhole milk of light cream

3 ouncesfeta cheese, crumbled

3 ouncescheddar or Swiss cheese (grated)

salt and pepper

Preparation

1. Heat oil in a large saucepan. Add green onion, green garlic (or garlic) and 1/4 teaspoon salt. Saute 10 minutes or until tender. Add cauliflower, sweet potato and white potato. stur well. Add chicken stock and water. Cover and simmer 30 minutes or until vegetables are tender. Mash vegetables. Add milk and stir well. For a creamy soup, use an immersion blender. Add cheese, cook over low heat 10 minutes.