During the cold weather months, soup is the go-to menu item on Monday nights. When the weather turns warmer, Monday becomes salad night.
Because that darn groundhog predicted a few more weeks of winter a while back, soup is still the choice for a while. I’ve developed a rotating series of soup recipes over the years, and one of my favorites is Potato Soup. But this potato soup recipe is disguising a big dose of extra nutrition — cauliflower. The average eater would not realize that the base is made of what is basically creamed cauliflower.
I use either a food processor or grater to pulverize the cauliflower, simmer it in some chicken broth and then use an immersion blender to pulverize it into a smooth base. Then I add all my favorite potato soup ingredients — diced potatoes, onion and celery and cubed ham, simmering it all together until the veggies are tender.
If you don’t have ham, it’s good without, or perhaps add a sprinkling of chopped bacon at the end. You can also add cheese at the end for Potato-Cheese Soup.
Here’s the recipe:
Hidden Cauliflower Potato Soup
1 medium to large head cauliflower
32 ounces chicken broth
2 large (or 3 medium) potatoes, cut into cubes
3/4 cup diced onion
1 cup diced celery
1 1/2 cups diced ham
3/4 cup half and half or milk
2 tablespoons cornstarch (optional, depending on soup thickness)
Salt and pepper
Use a large box grater or food processor to finely chop the cauliflower. Put the cauliflower crumbs in a large pot with the chicken broth and cook until tender, 10 to 15 minutes. Use an immersion blender to puree the cauliflower-broth mixture until completely smooth, You could also use a blender for this step, pureeing in batches.
Add the potato, onion and celery and ham, simmer for about 20 minutes, until the vegetables are tender.
If the soup at this point is too thin, add the cornstarch to the cream or milk and stir into soup. Otherwise just add the cream/milk. Add your choice of cheese at this point, if desired. Season to taste with salt and pepper Heat through and serve.