Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mark's creamy potato and cauliflower soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Mark's Creamy Potato and Cauliflower Soup is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Mark's Creamy Potato and Cauliflower Soup is something that I have loved my whole life.
This creamy, thick soup is made with pureed cauliflower and potatoes and flavored with aromatic garlic, onions, and herbs. […] to make the most of having different ingredients: cauliflower and potato soup. I had meant to use this recipe - except I forgot to add the rosemary, which is annoying. This deliciously creamy soup is lightened up by adding roasted cauliflower into the mix.
To get started with this particular recipe, we have to first prepare a few components. You can cook mark's creamy potato and cauliflower soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mark's Creamy Potato and Cauliflower Soup:
- Make ready 2 tbsp vegetable oil
- Get 1/2 lb bacon
- Make ready 1 large onion, chopped
- Take salt
- Prepare black pepper
- Take 4 large Yukon gold potatoes or baby red potatoes, skins on, cut into chunks
- Prepare 4 cup chicken broth
- Prepare 1 head cauliflower, cut into florets
- Prepare 3 cup whole milk or half and half
- Prepare 1/2 stick butter
- Make ready dash nutmeg
- Prepare 1 can corn, 15 oz, drain ( opt )
Cauliflower is just one of those things I don't do enough with. It is so healthy and I really want to try and incorporate more into my diet. This creamy cauliflower soup will warm you up on a cold day. We have actually had quite a few of those lately here in Dallas.
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.
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. 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. Pour the remaining chicken stock in. I love soup and wish I could have tried this one.
So that’s going to wrap this up with this exceptional food mark's creamy potato and cauliflower soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
