Eileen's Cauliflower &

Potato Soup

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1 medium to large head of cauliflower

4 large white potatoes

1 cup shredded carrots

2 1/2 cups chicken broth

2 cups 2% milk

3 T butter

3 T flour

2 cloves garlic, minced

2 T thyme

1 cup shredded cheese (optional)

 

With temperature on low, make a rue with the butter and flour. Add a dash of salt and pepper. Simmer for 5 minutes and then add milk, garlic and thyme. Add cheese if desired.

Boil diced potatoes in water with shredded carrots until just tender. Drain.

In a separate pot, boil the coarsely chopped cauliflower in the chicken broth for 15 minutes. Reduce temperature to low and mash cauliflower with potato masher. Add the milk mixture and a dash of salt and pepper. Add diced potatoes to soup (do not mash the potatoes). Simmer for 15 minutes.

Sprinkle shredded cheese and/or crushed croutons on top just before serving. Enjoy!

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Recipe from Eileen WIlley Simmons