Easy Potato Soup with Sneaky Cauliflower

 

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)

 

Melt butter in a large pot over medium heat. Add onion, and sauté until very tender. Add garlic and Cajun seasoning, and sauté 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.

For no chew diet, omit bacon and onion garnish, or dice into very small pieces.