Potato and Cauliflower Soup

Name: Potato and Cauliflower Soup
Yield: 3-4 servings
Cuisine: American
Ingredients: 2 large potatoes, cut into small pieces; 1 bouquette Cauliflower, cut into small florettes; Half onion, sliced thinly; 2 leek, cut 2 cm length; Chicken stock to boil, for vegetarian, replace with water; 2 tbsp butter

Yenny Kristiani @cook_5671564

Potato and Cauliflower Soup

Yenny Kristiani @cook_5671564

Saved

Ingredients

3-4 servings

2large potatoes, cut into small pieces
1bouquette Cauliflower, cut into small florettes
Halfonion, sliced thinly
2leek, cut 2 cm length
Chicken stock to boil, for vegetarian, replace with water
2 tbspbutter

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Steps

1

Melt butter in a heavy bottom pot, saute onion and leek until soft.
2

Add potatoes and cauliflower, cook for a while, add chicken stock, cook until potatoes and cauliflower are soft.
3

When the potatoes and cauliflowers are cold enough, process with food processor until smooth, add water/stock until it reach desired thickness.
4

Put the blended soup back to pan, strain if needed. Reheat the soup, adjust the flavour by adding salt and pepper.
5

Serve with bacon bites and croutons