cauliflower potato soup

"Give me all the soup!" (I stole that from Tiffany! 🤗) While we've been a little spoiled with this warm fall weather, the colder is a-coming, even if our grills are confused and still in the backyard. No? Well yes, at my house we wait for snow to do things like put away our summer toys. Oye!

I see you soup makers out there, it's not just me. Team Burgoon Eats soup, yes they do.

Pumpkin Soup by me, Tortellini Soup by Meg, Cauliflower Potato Soup by Dawn (recipe below), Chicken and Corn Chowder by Meg.

team burgoon eats soup

Tiffany made Crock Pot White Chicken Chili from Iowa Girl Eats.

Tiffany's White Chicken Chili

Lizzy made Slow Cooker Chicken, Kale and Sweet Potato Stew from Real Food, Whole Life.

Lizzy's Slow Cooker Chicken Kale Sweet Potato Stew

Dawn tagged #teamburgooneats and talked about this next one a few weeks ago! It has many of my favorites: cauliflower, coconut milk and wine. Duh. Dawn says her craving for a baked potato led her to the kitchen to create this veggie packed gem. We'll call it her comeback meal! 👊

Dawn's Cauliflower Baked Potato Soup

Generally speaking, I love puréeing all kinds of ingredients to add fresh flavor-without all of the ick. Prep was very easy, it stored well for about four days. I also froze some in individual containers, reheated great, with addition of a little more broth. - Dawn

Here are the details!

Cauliflower Potato Soup
Author: Dawn Bryant
Serves: 12
Ingredients
  • 2 heads cauliflower chopped into small pieces
  • 1 tablespoon butter
  • 6 cloves of garlic, peeled
  • 8 ounce white wine
  • 16 ounce container of coconut milk creamer
  • 2 1/2 lbs potatoes peeled and cut into 1-2 inch chunks
  • 64 ounces low sodium chicken broth
  • 2 teaspoon, salt
Instructions
  1. Sauté garlic and butter with salt; once slightly brown, add broth and wine.
  2. Add chopped potatoes and cauliflower, bring to a boil and then turn it down to a simmer for 20 minutes, or until all cauliflower and potatoes are soft.
  3. Remove from heat, add creamer.
  4. Using an immersion blender in the pot, puree the vegetables until smooth. (If you don’t have an immersion blender, you can use a blender after breaking up all veggies with a spoon or mixer whisk not running first. Or you can slightly cool soup mixture, transfer to a blender to puree, and pour back into pan to reheat as desired.
Optional Toppings: kale, chicken sausage (Blinski’s is Dawn’s preference), turkey breasts pieces, a little cheese if craving or greek yogurt as a swap for sour cream.

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nutritional information for cauliflower potato soup

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Happy Weekend!

~Heather