Ingredients
Units
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- 2 tbsp. butter
- 1 small onion diced
- 2 cloves garlic crushed or minced
- 2 tbsp. flour
- 1/2 tsp. Cajun seasoning
- 4 c. chicken broth
- 1 1/2 lb. russet potatoes peeled and diced into 1" pieces
- 1 c. cauliflower florets
- 1/2 c. half and half
- 1/2 c. shredded cheese
- 1/4 c. sour cream I used reduced fat
- 1/2 c. milk optional
- 4 slices cooked bacon diced (optional)
- 4 green onions sliced (optional)
Instructions
- Melt butter in a large pot over medium heat. Add onion, and saute until very tender. Add garlic and Cajun seasoning, and saute 1-2 minutes longer. Stir in flour until onions are evenly coated.
- Slowly add chicken broth, about 1/4 c. at a time, stirring constantly to keep mixture smooth.
- When all broth is incorporated, add potato cubes and cauliflower. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer for 10-15 minutes, until potatoes are tender.
- Using a stick blender, carefully blend soup until smooth. (You can also transfer soup to a regular blender and puree that way, but please be careful pouring the very hot soup!) Stir in half and half, cheese, and sour cream, and return to a simmer. If soup is thicker than you would like, stir in up to 1/2 c. milk and return to a simmer.
- Sprinkle bacon and green onions over individual servings if desired.
- Prep Time: 5
- Cook Time: 30
- Category: Main
- Cuisine: Soup