Winter White Potato Soup
Potatoes and cauliflower come together to make a rich and silky soup
- 1 medium white onion, diced
- 1 cup sliced leeks
- Vegetable oil cooking spray
- 1/2 tsp garlic powder
- 2 peeled Yukon Gold potatoes, cubed
- 2 cups water
- 2 cups low-sodium chicken or vegetable broth
- Ground white or black pepper, to taste
- 2 cups cauliflower florets
Serves 4. Each 1.5 cup serving: 206 calories, 1g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 71mg sodium, 44g carbohydrate, 5g fiber, 5g sugars, 7g protein.
Place the onion, leeks, and oil in a Dutch oven and cook over medium heat until the onions are translucent. Add the garlic, potatoes, water, and broth. Cook for 20 minutes or until potatoes are soft. Puree the soup with an immersion blender or regular blender, taking care because it’s very hot.
Add the cauliflower florets and bring the soup back to a boil. Simmer for one or two minutes and serve hot. Garnish with black or white pepper.
You can also cook this soup in an electric pressure cooker. To do so, cook onion, leeks, oil, garlic, potatoes, water, and broth together for 10 minutes. Puree, add the cauliflower and cover. Heat 1 minute. Then serve.
PDF Handout: Cozy Winter Soup Handout
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.