Cauliflower Potato Soup

This delicious soup is rich and hearty, and simple to prepare. The cauliflower and potatoes blend together to create a creamy soup without the dairy. Garnish with a pinch of cayenne pepper on those colder days for a little added warmth, or chives and shredded cheese for a traditional potato soup flavor.  

Ingredients:

1 head cauliflower chopped

3 large potatoes cut into 1-inch pieces

1 medium onion diced

1 leek chopped (white part only)

2-3 cloves garlic minced or finely diced

4 cups broth (your choice)

2 tbsp ghee or olive oil

1 tbsp rosemary (fresh or dried)

1 tsp thyme (fresh or dried)

Salt and pepper to taste

Pinch or two of cayenne pepper (optional)

Shredded cheese (optional)

Chives (optional)

Directions:

In a large pot on medium heat, add the ghee, onion, and leek sauté until the onion and leek are soft. Add the garlic and sauté the garlic for 2-3 minutes, be careful not to burn the garlic. Add in the potatoes, cauliflower, broth, rosemary, and thyme. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender about 10-15 minutes. Remove soup from heat. Using an immersion blender, blend the soup until it is a smooth consistency. If using a blender, let the soup cool slightly and blend in small batches to avoid the hot soup from pushing the top off the blender. Once the soup is blended, return the soup to the pot. Salt, and pepper to taste. Garnish with a pinch of cayenne, shredded cheese, or chives if desired.