I have to start off with saying that this is my favorite soup that I have made this far. I found the recipe on
+Skinnytaste Gina. I made a little bit of change, but her ideas are awesome you need to check them out! I doubled the recipe so I would have leftovers, and it was such a great idea. This was definitely one of the easiest potato soups to make, one of the fastest and definitely the best tasting. I have to say that everyone was hesitant about the cauliflower but NO ONE could taste the difference, so it was better for you as well!
Please feel free to comment I would love to hear feedback!
Ingredients
- 2 large red potatoes washed (I leave the skin on but feel free to peel them)
- 1/2 bag of frozen cauliflower
- 1.5 cups of chicken broth
- 1.5 cups of non fat milk
- 2 tsp of salt (or more or less for taste)
- 1 tsp of pepper (or more for taste)
- 1/2 cup of light sour cream
- 1 cup of shredded sharp cheddar cheese
- 2 tablespoons of onion powder
- 2 tablespoons of garlic powder
- 2 tablespoons of whole wheat flour (I used this to make my soup thicker because I prefer thick soup)
Directions
- Pierce potatoes all around with fork and microwave for 5 minutes. Turn potatoes around and microwave for 2 more minutes or until potatoes are tender. Cool potatoes.
- Place your cauliflower in a microwave safe dish and cook according to package directions.
- Once cauliflower is cooked, dice your potatoes and add your cauliflower and potatoes to a large pot.
- Add all of your ingredients except the flour and sour cream, on medium heat bring to a boil
- Once boiling get a potato masher, and mash your cauliflower and potatoes till there are no large chunks.
- Add your sour cream and cook on low for another 5-10 minutes
- If your soup is not thick enough add flour, and let cook till thickened.
- Enjoy!
Final Product