There was a very good reason for roasting that garlic this afternoon, see previous post.
I was talking with my mom last night and she had made a yummy sounding creamy potato soup. It sounded like a great idea.
She sent me her recipe and with other recipes I found online and my own thoughts, I twisted it!
I made a recipe to suit my tastebuds and to use up more items in my fridge. Those items being chicken stock and… cauliflower!
Here’s the recipe and if you make it, please let me know what you think!
Creamy Potato & Cauliflower Soup with Roasted Garlic
1 ½ fists of roasted garlic
2 cups cooked cauliflower, chopped in (approx) ½ inch chunks (half a head of cauliflower)
1 cup onion, finely diced
2 tbsp. butter
4 cups raw russet potatoes, chopped in even ½ inch cubes (2 large russets)
2 cups water
2 cups low sodium chicken stock
2 cups skim milk
½ cup fat free greek yogurt
2 tsp. salt
2 tsp. pepper
cooked crumbled bacon
Add butter to soup pot, sauté onions till clear, do not overcook
Add garlic, potatoes, water, and stock and simmer for 10-15 minutes until the potatoes are tender
To the pot, add the cooked cauliflower, milk and greek yogurt, salt & pepper.
Give it all a good mix.
In small batches, puree till smooth and creamy
Pour back into the pot and reheat
You may need to add more milk depending on the consistency, you don’t want it too thick, or maybe you do 🙂
Garnish with more fat free greek yogurt, green onions, cheddar cheese and if you feel sinful, bacon!
I have to say, it tastes soooooo good, I filled a shot glass of it and downed it! Can’t wait for lunch tomorrow!