Soup, Cauliflower Potato

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced

Kosher salt and pepper

• 4 cups cauliflower florets (1 small to medium whole cauliflower)
• 4 medium gold potatoes, peeled and chopped
• 4 cups chicken or vegetable stock
• ½ teaspoon chipotle chili powder
• ½ DF cup cream or oat milk
• Fresh chives, for garnish

Directions

1. Heat olive oil in large pot over medium-low heat.

Add onion, garlic, salt, and pepper to the pot.

1. Cook, stirring often, until softened, about 5 minutes.
2. Stir in the cauliflower and potatoes into the pot.

Pour in the stock and bring mixture to a boil.

1. Reduce to a simmer, cover, and cook 10-15 minutes.
2. Transfer soup mixture to a blender, blending until smooth or use an immersion blender.
3. Pour blended soup back into pot, reheat over low heat.
4. Stir in the cream, then taste and adjust seasoning.

Heat soup until warm and ready to serve.

1. Serve soup topped with bacon and fresh chives. Enjoy!