- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 russet potatoes peeled and cut into 1 inch cubes
- 1 head of cauliflower, florets
- 32 oz chicken broth
- 2 cups of water
- green onion
- shredded cheddar cheese
Tools: Immersion blender
In a stock pot, swirl 1-2 tablespoon of olive oil on medium heat. Add diced onions and sauté until they begin to soften. Add the garlic to onions and sauté together for a couple more minutes. Add cauliflower florets and mix with the onion and garlic, salt and pepper to taste, and cook together for 3 minutes.
Add potatoes, chicken broth, water, and a good bit of salt to stock pot (you do you, but I probably add 2 teaspoons). Let simmer at a med-low heat until potatoes are cooked through (I do the fork poke test).
Blend using immersion blender. If the soup looks too dense add more water at this point. Salt and pepper to taste. Let simmer on low for another 10 minutes so flavors can meld.
Serve and garnish.