Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mark's creamy potato and cauliflower soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
This creamy, thick soup is made with pureed cauliflower and potatoes and flavored with aromatic garlic, onions, and herbs. […] to make the most of having different ingredients: cauliflower and potato soup. I had meant to use this recipe - except I forgot to add the rosemary, which is annoying. This deliciously creamy soup is lightened up by adding roasted cauliflower into the mix.
Mark's Creamy Potato and Cauliflower Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Mark's Creamy Potato and Cauliflower Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have mark's creamy potato and cauliflower soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mark's Creamy Potato and Cauliflower Soup:
- Make ready vegetable oil
- Take bacon
- Take onion, chopped
- Make ready salt
- Get black pepper
- Make ready Yukon gold potatoes or baby red potatoes, skins on, cut into chunks
- Get chicken broth
- Take cauliflower, cut into florets
- Get whole milk or half and half
- Get butter
- Take nutmeg
- Take corn, 15 oz, drain ( opt )
Cauliflower is just one of those things I don't do enough with. It is so healthy and I really want to try and incorporate more into my diet. This creamy cauliflower soup will warm you up on a cold day. We have actually had quite a few of those lately here in Dallas.
Instructions to make Mark's Creamy Potato and Cauliflower Soup:
- Render bacon in oil slowly in a stockpot to get bacon grease. Add onions. Add salt and pepper. Cook on medium low heat until onions are translucent.
- Add potatoes. Add chicken broth. Bring to boil. Then turn down to a simmer. Cook potatoes till almost done.
- Add cauliflower. Add enough water to barely cover veggies. Bring to a boil and turn down to simmer. Simmer for thirty minutes.
- Add milk. Blend until smooth or desired consistency. We use a boat motor blender (emulsion blender). Add corn. Add nutmeg. Simmer for ten minutes. Add butter.
- You can drizzle some olive oil and cracked black pepper on top when serving.
While the potatoes cook, put the roasted cauliflower in a blender with the non-dairy milk, vegan Parm, nutritional yeast, and process until very smooth. Once the potatoes are very tender, carefully blend in batches and pour into the bowl with the cauliflower mixture. Pour it all back into the pot and gently. Pour the remaining chicken stock in. I love soup and wish I could have tried this one.
So that’s going to wrap it up for this special food mark's creamy potato and cauliflower soup recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
