Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mark's creamy potato and cauliflower soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Anotherfoodieblogger's Creamy Cauliflower and Potato Soup was an easy, no fuss recipe. This soup is very filling and could be eaten along with a simple salad with an acidic bite (can you say April Bloomfield's lemon caper dressing?) to balance out the rich creamy soup. Dad's Creamy Cauliflower Soup was always a favorite growing up, and made Thank you so much Gina for sharing this delicious soup recipe!
Mark's Creamy Potato and Cauliflower Soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Mark's Creamy Potato and Cauliflower Soup is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have mark's creamy potato and cauliflower soup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mark's Creamy Potato and Cauliflower Soup:
- Get 2 tbsp vegetable oil
- Make ready 1/2 lb bacon
- Get 1 large onion, chopped
- Make ready salt
- Prepare black pepper
- Prepare 4 large Yukon gold potatoes or baby red potatoes, skins on, cut into chunks
- Take 4 cup chicken broth
- Take 1 head cauliflower, cut into florets
- Make ready 3 cup whole milk or half and half
- Get 1/2 stick butter
- Make ready dash nutmeg
- Make ready 1 can corn, 15 oz, drain ( opt )
One of my go-to soup recipes and a reader favorite! It's such a creamy and comforting soup. Just be sure not to leave off the cheddar and bacon (or ham), they add lots of flavor! While the potatoes cook, put the roasted cauliflower in a blender with the non-dairy milk, vegan Parm, nutritional yeast, and process until very smooth.
Instructions to make Mark's Creamy Potato and Cauliflower Soup:
- Render bacon in oil slowly in a stockpot to get bacon grease. Add onions. Add salt and pepper. Cook on medium low heat until onions are translucent.
- Add potatoes. Add chicken broth. Bring to boil. Then turn down to a simmer. Cook potatoes till almost done.
- Add cauliflower. Add enough water to barely cover veggies. Bring to a boil and turn down to simmer. Simmer for thirty minutes.
- Add milk. Blend until smooth or desired consistency. We use a boat motor blender (emulsion blender). Add corn. Add nutmeg. Simmer for ten minutes. Add butter.
- You can drizzle some olive oil and cracked black pepper on top when serving.
Once the potatoes are very tender, carefully blend in batches and pour into the bowl with the cauliflower mixture. Pour it all back into the pot and gently. This vegetarian and vegan recipe for cauliflower soup with potatoes is very low in fat and is a low-calorie vegetarian recipe. Unlike many other potato soup recipes, this one uses vegetable broth, vegan margarine and bay leaves to add flavor instead of butter. That means that this low-fat vegetarian soup.
So that’s going to wrap it up for this special food mark's creamy potato and cauliflower soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
