This weekend I was going through some papers in the house and decided to weed out my unused cookbooks too. I found a recipe for Two-Cheese Potato and Cauliflower Soup, which happened to not need any adjustment to make it Primal but I wound up making a few changes anyway. :)
I’m not a fan of blue cheese so I took that out and made a few changes in the end to create a varied consistency. Overall Jeff really enjoyed this soup and I hope you do too.
Cheesy-Potato and Cauliflower Soup Adapted from Easy Home Cooking magazine 12-06/01-07
Ingredients
- 1 tablespoon grassfed butter
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 5 cups whole milk (or coconut milk, almond milk, etc.)
- 1lb yukon gold potatoes, peeled or unpeeled and diced
- 1lb cauliflower florets
- 1 1/2 teaspoons sea salt
- 1/8 teaspoon ground red pepper
- 1 1/2 cups sharp cheddar cheese, shredded
- coarse ground black pepper
Directions Serves 4-6
- Melt butter in saucepan over medium-high heat.
- Add onions and cook for 4 minutes, or until onions are translucent.
- Stir in garlic. Then add milk, potatoes, cauliflower, salt and red pepper. Bring to a boil.
- Reduce heat, cover and simmer 15 minutes, or until potatoes are tender.
- Transfer mixture to a blender, working in batches and process until smooth. Leave a few servings of soup unprocessed if you prefer a few chunky bits. If you’d prefer the soup smooth, continue to process.
- Stir in cheese until melted.
- Serve with topped with a extra shredded cheese, black pepper or chopped parsley (as pictured).
- Enjoy! :)
This recipe is Gluten-Free, Primal, Sugar-Free, Vegetarian
To make this recipe Paleo remove the cheese and replace the milk with a different liquid such as water, coconut milk or vegetable broth. Warning, these two changes will definitely change the flavor.
To make this recipe Paleo remove the cheese and replace the milk with a different liquid such as water, coconut milk or vegetable broth. Warning, these two changes will definitely change the flavor.