Creamy Potato & Roasted Cauliflower Soup

If you have never tried our soup, well then shame on you! We will create a virtual "Soup-for-Lunch" experience for you now...

You walk into USTAR and see the sign for today's soup. 

(We can't call ourselves the Soup Connection if we don't do a potato soup, right??) 

 

You see the garnish table all set-up and your mouth begins to salivate.  



You see the flavor-packed garnishes that take each soup from delicious, to out-of-this-world.



And then, a friendly USU Dietetics student greets you at the window and says
"Would you like to have Soup-for-Lunch today?"



Then they hand you a delicious bowl of homemade soup with a couple slices of the famous Crumb Brother's bread. It usually looks something like this...

Creamy Potato Soup

Ingredients:
1 1/2 tbsp. olive oil divided
1 cup chopped onion
1 tsp. dried thyme
5 garlic cloves, chopped
3 cups peeled baking potato, cubed
3 cup peeled red potato, cubed
5 cups vegetable broth
1 tsp. salt, divided
1 bay leaf
2 cups cauliflower, cut into florets
3/4 tsp. freshly ground black pepper
Cooking Spray
1 1/2 cups - 2% milk
3/4 cup green onions, divided
1/2 cup sour cream
1/4 cup grated sharp cheddar cheese

Directions:

1. Preheat oven to 450. In a stockpot, add 1 1/2 tsp. olive oil, onion, thyme, garlic and saute 5 minutes over medium heat. Add potatoes stock, 1/2 tsp. salt and bay leaf and bring to a boil. Cover, reduce heat and simmer for 35 minutes. Remove from heat, discard bay leaf. 
2. Meanwhile, combine remaining 1 Tbsp. olive oil, cauliflower, 1/4 tsp. salt and 1/4 tsp. pepper on a greased baking sheet. Roast in preheated oven until brown (about 10 min). 
3. Place cauliflower mixture and milk in a blender until smooth. Pour mixture into a large bowl. 
4. In two batches, pulse potato mixture until coarsely chopped and add to cauliflower mixture. 
5. Place potato-cauliflower mixture in stockpot. Stir in remaining 1/4 tsp. salt, 1/2 tsp. pepper, 1/2 cup green onions, and sour cream. Stir until sour cream is melted and fully incorporated. 
6. Top with remaining green onions and cheese.

Nutritional Information (10 oz. serving): 140 calories, 4.5 g fat, 4 g protein, 2 g fiber