Maryland Creamy Potato Cauliflower Soup

By MaryEllen

My husband asks for this soup even though he hates cauliflower. The vegetable is well disguised by the creamy consistence of this blended soup.

Ingredients

• Cauliflower, raw, 1 head, medium (5-6" dia)
• Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)
• Milk, nonfat, 1.5 cup
• Old Bay Seasoning, 2 tsp
• Kraft 2% Shredded Cheddar Cheese, 2 cup
• Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 4 serving
• Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 183.1
• Total Fat: 6.3 g
• Cholesterol: 20.9 mg
• Sodium: 510.2 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 4.1 g
• Protein: 11.6 g

Details

Servings 8
Adapted from recipes.sparkpeople.com

Preparation

Step 1

peel and cut the potatoes into cubes. Cut the cauliflower into pieces. Add the potatoes and cauliflower to a large pot with the vegetable broth and Old Bay, cover and cook until tender. Use an immersion blender to blend until nearly smooth. add the milk, and cheese. gently reheat, but do not boil, as the milk might curdle. Makes about 8, 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KRMARRON416.