Baked Potato Cauliflower Soup

Creamy and decadent without any cream, this soup with Vitamin C-rich cauliflower is easy and the perfect dinner idea for cooler weather. Add your favorite baked potato toppings to make it your own.

Ingredients

• 1 tablespoons olive oil
• 2 stalks celery, chopped
• 1/2 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 tsp dried thyme
• 1 1/4 teaspoons salt
• 2 lbs red potatoes, cubed, skins on
• 1 head, large 6-7" diameter cauliflower, cut into florets
• 8 cups water
• 2 tablespoons scallions, diced (optional)
• 3 slices Bacon, cooked and crumbled (optional)
• 1/4 cup low-fat cheddar cheese, shredded (optional)

Makes 8

Directions

1. In a large soup pot over medium-high heat, add olive oil, celery, onion and garlic. Saute for 5-7 minutes until fragrant and tender.
2. Add in dried thyme and salt, stir to combine and toast thyme slightly.
3. Add potatoes, cauliflower and water. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until vegetables are tender.
4. Using a handheld stick blender, remove pot from the heat and blend soup, holding blender at a slight angle. Blend until soup is smooth. If you don't have a handheld stick blender, transfer soup in batches to a blender or food processor.
5. Serve hot, garnished with scallions, bacon and a sprinkle of cheese.