The recipe is the vegetarian college student's dream soup. It has all the creaminess of a solely-potato soup, but doesn't leave you feeling as heavy. All-in-all, it's a great soup for a rainy day!
- 3-4 medium Russet potatoes
- 1 12 oz bag of frozen cauliflower
- 1 yellow onion
- 2 tbsp light olive oil
- 1 bunch of green onions
- 4 cups of vegetable broth (I use Vogue's low-sodium powdered Vegebase)
- ~2 cups of grated cheddar cheese
- ~ ¼ cup grated Parmesan
- 1/4-1/3 cup sour cream depending on preference
- 1-2 tbsp heavy cream (or whatever dairy or dairy-free alternatives you have in the kitchen)
- 1 tbsp salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp crushed red pepper flakes
Optional: A few thick slices of toasted bread
Optional: A ¼ cup or so of additional grated cheese for serving.
Optional: Season with onion powder and pepper to taste.
- One medium-sized pot
- Potato masher
- Cheese grater
- Wooden spatula
- Cutting board
- A knife
- Potato peeler
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Step 1: Slice the Onion
Refer to the images above for assistance.
- Slice the onion in half vertically, and then chop the top and bottom off both sides, this makes peeling off the external layers much easier. Next, slice horizontally through the middle of the onion, following up with approximately ¼in thick vertical slices.
Step 2: Prepare Potatoes
- Peel and rinse potatoes and lay them out on a cutting board.
Refer to the images above for further assistance on potato preparation.
- Slice them in half length-wise so that they rest on the cutting board easier. Slice potatoes once or twice through the long side of each potato half (depending on the thickness), then slice through the shorter length of the potato to create approximately ½in sized oblong chunks.
Step 3: Sauté the Onion
- Add oil to the pot and sauté the onion on medium heat.
- Add seasoning and stir to combine.
NOTE: You will likely need to add 1-2 tablespoons of water once or twice to re-hydrate the onions enough so that the onions will combine completely with the spices without sticking.
Step 4: Adding the Broth and Cauliflower
- Wait until the onions turn translucent, then add the chopped potatoes and frozen cauliflower directly into the pot.
- Measure out the four cups of vegetable broth into the pot and stir to combine.
Step 5: Bring to a Boil & Simmer
- Bring the liquid to a boil, then reduce the heat to a simmer. Let the pot simmer uncovered for 30-45 minutes, stirring occasionally.
NOTE: You may stir as frequently as you like during this period, since additional stirring will only help the potatoes release their starches to thicken the soup.
Step 6: Prepare Green Onions and Shredded Cheese
- Rinse and slice green onions and grate the cheddar and Parmesan while you wait for the potatoes to finish cooking.
- For the green onions, follow the image above. Slice close to the root, and then vertically through the base of the green onion so that the layers of green onion can separate.
Step 7: If Potatoes Are Cooked Through, Start Mashing!
- Test the potatoes and cauliflower with a fork to make sure they’re cooked throughout. Your fork should be able to go through both the chunks of cauliflower and potato without resistance.
- Take the pot of soup off the heat and mash the potatoes and cauliflower with a potato masher until the desired chunky texture is reached. I like to use my potato masher tool to stir the soup in-between mashing so I can see the actual consistency of the soup better (sometimes the chunks hide at the bottom!).
Step 8: Add the Dairy & Stir to Combine
- Add sour cream and stir to combine.
- Add the cheddar and Parmesan, stirring to combine after each addition.
- Add a splash of heavy cream—or your heavy-cream alternative—a tablespoon at a time until you reach your desired consistency.
Step 9: Serve
Serve, topped with sliced green onion and any leftover grated cheese you may have.
This soup is best served with a side of toasted bread for dipping.
You may also wish to add onion powder (for sweetness) and pepper to taste.