Thankfully, this season brings about so many cozy associations...oh those wonderful fires in the fireplace, spices, hot chocolate and many other yummy comfort foods.
One of our favorite warm, fuzzy soups that we enjoy actually year-round and especially for lunch is potato/cauliflower. Super easy to make, uses whole ingredients and is so filling usually only a cup will do. Took these photos with my phone instead of the fancy DSLR and thought they turned out quite good. Nice to not feel like I have to drag out the big guns for a last minute tutorial.
Start with several peeled potatoes. We use an entire bag, but you can scale back depending on the serving size. One head of cauliflower, and several pieces of celery and carrots. Can also add onion and garlic...my kids prefer me to leave those out. Bunch of party poopers.
Add several cups of water, cover and boil for 30-45 minutes, careful to add more water to keep potatoes from sticking and burning...ask me how I know this!
Now for the good stuff...
An entire stick of butter...and no this won't make you fat. Two cups of whole milk (skim or low fat is blasphemous...so don't even bother), a cup or so of sharp cheddar cheese or one bar of cream cheese (whole fat!) and a half cup of either dry white wine or white cooking sherry (all optional). I love the flavor of the wine as it gives it a bit of a bisque flair. Cover again and continue to heat until all veggies are soft.
You can either leave the soup very chunky OR ladle out spoon fulls and blend to a velvety smooth consistency. We tend to like somewhere in between.
Serve with ample salt and pepper and garnish with fresh or dried parsley or chives. I also happened to whip up a batch of milled pumpkin muffins. Quite the sweet and savory treat for the taste buds.
Enjoy a few comforts this season!
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