Baked potato and cauliflower soup
This Baked Potato and Cauliflower Soup combines the creamy goodness of baked potatoes and the subtle sweetness of steamed cauliflower, enriched with chives and cheddar cheese. It's a comforting and nutritious meal suitable for any season.
Cook time 30 min
Prep time 15 min
Ingredients:
2 potatoes1 cauliflower
1.50 cups chicken broth
1.50 cups nonfat milk
1 dash salt
1 dash black pepper
1/2 cup sour cream
6 tbsp chives
10 tbsp cheddar cheese
This Baked Potato and Cauliflower Soup with Chives and Cheddar Cheese is a comforting and nutritious meal perfect for any season. Combining the creamy texture of baked potatoes with the subtle sweetness of cauliflower, this soup is both hearty and healthy. The addition of chives and cheddar cheese offers a depth of flavor that will have family and friends coming back for seconds.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and prick them several times with a fork.
- Place the potatoes on a baking sheet and bake for about 45-60 minutes or until they are tender when pierced with a fork.
2. Prepare the Cauliflower:
- While the potatoes are baking, wash and chop the cauliflower into small florets.
- Steam the cauliflower florets in a steamer or a pot with a steaming basket until they are tender, about 10-15 minutes.
- In a large pot, combine the chicken broth and nonfat milk. Heat the mixture over medium heat until it starts to simmer.
4. Blend the Vegetables:
- Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh into a blender or food processor.
- Add the steamed cauliflower to the blender along with the potato flesh.
- Blend until smooth. You may need to do this in batches depending on the size of your blender.
- Pour the blended potato and cauliflower mixture into the pot with the chicken broth and milk.
- Stir well to combine. Season with a dash of salt and black pepper.
- Let the soup simmer over low heat for about 10 minutes, stirring occasionally.
- Remove the pot from heat. Stir in the sour cream until it's fully incorporated into the soup, giving it a creamy texture.
- Ladle the soup into bowls.
- Garnish each bowl with chopped chives and shredded cheddar cheese.
- Serve hot and enjoy!
In just a few steps, you can create a delicious Baked Potato and Cauliflower Soup that’s rich in flavor and texture. The combination of tender potatoes, creamy cauliflower, and savory cheese makes this soup a delightful choice for lunch or dinner. Serve it with a side of crusty bread, and enjoy a meal that’s heartwarming and satisfying.
Baked potato and cauliflower soup FAQ:
Bake the potatoes at 400°F (200°C) for about 45-60 minutes, or until they are tender when pierced with a fork.
You can substitute nonfat milk with low-fat milk, almond milk, or a non-dairy alternative like oat milk. Note that the flavor and creaminess may vary slightly.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months; just ensure it's cooled before freezing.
If your soup is too thick, you can add additional chicken broth or water, a little at a time, until you reach your desired consistency. Heat through after adding liquid.
Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth. The rest of the ingredients remain suitable for a vegetarian diet.
Tips:
- Before adding the potatoes and cauliflower to the soup, roast them in the oven with a little bit of olive oil to enhance their flavors.
- Blend only a portion of the soup if you prefer a chunkier texture rather than fully blending it to a smooth consistency.
- If you like a thicker soup, you can reduce the amount of chicken broth or add a bit of cornstarch slurry to thicken it.
- For additional flavor, consider adding a dash of garlic powder or a bay leaf while the soup simmers.
- Top individual servings with extra cheddar cheese and chives for an added burst of flavor and visual appeal.
Nutrition per serving
5 ServingsCalories 260kcal
Protein 11g
Carbohydrates 33g
Fiber 4.25g
Sugar 7g
Fat 10g
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