Thursday, March 29, 2012

Creamy Cauliflower and Potato Cheese Soup

We're still having some chilly weather so I'm enjoying excuses to throw easy soups into the crock pot while I still can. 

I love the crock pot. I really do. 
It doesn't ask much of me, I can over load it and it still provides me with a delicious hot and soothing soup no matter what. And it doesn't ever complain.

And neither will your family when you serve them this Creamy Cauliflower and Potato Cheese Soup. Loaded with fresh cauliflower and potatoes makes this super comforting and the cream and cheese make it creamy and mouth watering. 
I made this for my honey's parents when they came to visit and we ate this after they first arrived and had been on the road for four hours. They each ate two bowls exclaiming how great it was. They loved it so much that his mother even offered to clean up after dinner. 

Okay, so that had more to do with my huge belly full of baby, but whatevs.

The added bonus is that this literally took me about 20 minutes to throw together into the crock pot and then I went about my business cleaning the house and getting ready for company. Six hours later this Creamy Cauliflower and Potato Cheese Soup was ready to eat after adding a little cheese and scooping into large bowls. 

Delicious simplicity.

My favorite kind of dinner.

I served it with Cheesy Bread Sticks that I made by simply stuffing shredded cheese in Pillsbury bread sticks rolling it up with some oregano and garlic salt and baking. Slice the bread and dinner was ready. 

But somehow it felt like I cared enough to make something home made for these guests that traveled to see us. 
And I do care. Dinner doesn't have to be complicated, but it does have to be filled with love, which this Creamy Cauliflower and Potato Cheese Soup is loaded with.

So, on with the recipe!

Creamy Cauliflower and Potato Cheese Soup

1 Tbsp. Olive Oil
1 Medium Onion; Chopped
3 Cloves Garlic; Minced
1 Cup Celery; Minced
4 Cups Cauliflower; Chopped (about 1 head of cauliflower)
1 Large Potato; Washed and Diced
1/2 tsp. Salt
1/2 tsp. Black Pepper
4 Cups Fat Free low Sodium Chicken or Vegetable Stock
1 (12 Fl Oz) Can Low Fat Evaporated Milk
1 Cup Shredded Cheddar Cheese
1/4 Cup Green Onion; Diced
1. In a large skillet heat the olive oil, then add the onion, garlic, and celery. Saute until onions become translucent and fragrant, about 3-6 minutes.
2. Transfer to a large crock pot and add the chopped cauliflower and potato. 
3. Stir to combine, then add the salt and pepper followed by the stock and evaporated milk. Stir to combine and cook on low for 6-7 hours.

3. After the 6 or 7 hours, pierce a potato with a fork to ensure tenderness. Place half of the soup in a blender and pulse until smooth. Add the blended soup back into the crock pot and stir. This will add more creamy texture and retain some of the chunks of potato and cauliflower as well. (You can skip this if you want it chunky or blend the whole thing if you want it smooth. 
4. Add the cheddar cheese and stir and allow to cook for another 15 minutes in order to melt the cheese. Then spoon into large bowls and serve topped with extra cheddar cheese and sliced green onions! Delish!

Servings: 8

Nutritional Skinny:

147 calories / 5 g fat / 20 g carbohydrates / 3.1 g fiber / 10.4 g protein

Mental Health Benefit: This is a great recipe for a busy weekday or hectic weekend filled with activities and to dos. Plus it's loaded with fiber and protein and not so loaded with fat. And using lots of cauliflower instead of lots of potatoes saves lots of carbohydrates and adds lots of soluble fiber. This meal couldn't be any better for your heart or your mind. Dig in!

1 comment:

Jamie Ehat said...

I made this tonight and it was DELICIOUS! Thanks for the recipe. My hubby and little boys loved it too! I ended up blended it all. So it was a creamy smooth texture. My new favorite soup!