Potato cheese soup was always one of my favorites growing up, but definitely not something I make or eat very often anymore, especially since the creaminess comes from, well, cream.
This take on creamy potato soup–sans cheese and plus cauliflower–gets its creaminess from the potatoes and a little almond milk, making it completely vegan and still a decadent treat for a cold winter night.
Creamy Potato & Cauliflower Soup
1 head cauliflower, rough chopped
4-5 cloves garlic
1 white onion, chopped
3 carrots, chopped
3 russet potatoes, peeled and chopped
32 ounces vegetable broth
1 cup unsweetened almond milk
1 bay leaf
Pre-heat oven to 400 degrees.
Place cauliflower and garlic in a large dutch oven. Drizzle with olive oil and toss with salt and pepper.
Place in oven and roast until browned, about 30-35 minutes. Transfer to a separate bowl once done.
In the same dutch oven, heat olive oil over medium heat. Add onion, carrots, and potatoes, and sautee until onions are translucent and aromatic and potatoes begin to brown.
Pour in vegetable broth and cauliflower and bring to a boil. Add bay leaf and season with more salt and pepper then reduce heat and cover, simmering for about an hour.
Just before serving, stir in almond milk. Using an immersion blender, blend soup until you reach desired consistency.
Time: 90 minutes