Baked Potato (and Cauliflower) Soup
1 to 1.5 lbs potatoes - peeled and chopped
1 head cauliflower - cut into florets
4 T. olive oil - divided
2 T. butter
1 onion - chopped
4 cloves garlic - minced
4-5 stalks celery - chopped
4 c. chicken broth
1/2 cup cream cheese - I used some leftover mascarpone cheese
1/2 cup shredded cheddar (plus a little extra for topping)
1 to 1 1/2 cup chopped ham
3-4 green onions, chopped
salt and pepper
|Not pictured: the ham and the cream cheese. oops!|
Preheat the oven to 450 deg. Toss the potatoes with 2 T olive oil and season with some salt and pepper. Spread on a rimmed baking sheet and roast for 15 min. While the potatoes are roasting, toss the chopped cauliflower with the remaining 2 T olive oil and season with salt and pepper. Add the cauliflower to the potatoes that have been roasting, and cook for another 25 min. Stir the potatoes and cauliflower a couple times while roasting. Remove from the oven when they are soft and golden brown.
Then either using an immersion blender, or a regular blender, puree the soup until smooth. If using a regular blender then just puree the soup in batches and return to the pot once it is all done. Turn the heat to medium-low.
Add the cheddar and the cream cheese to the pureed soup and whisk to combine and melt the cheese.
Add the chopped ham and green onions. Stir together, then serve!
I hope I didn't leave out any important steps. That's really the first time that I haven't been able to copy a recipe from another source. Feel free to adjust it to what you like or have on hand! I'd say this would serve 6-8 people. Enjoy!