It is that time of year! Cold weather (well, for most people North of the equator).
I absolutely love creamy soups. I love potato soup even more, and so I decided to try and improve on my old recipes.
I think a big bowl of hot, flavorful soup is just the thing for cold days.
This recipe is super fast to make, and it makes quite a bit. Enough for a big family, or lots of leftovers for one person. You could even use this soup as a gravy.
10 medium yukon gold potatoes, peeled, and cut into medium chunks
1 medium onion, peeled and chopped course
1 large head of cauliflower, broken down into pieces
2 large carrots, peeled and cut course
2 ribs of celery, washed and sliced into 1 inch pieces
6 cloves garlic, peeled and left whole
6 cups of water
1 tsp. garlic powder
1 tsp. onion powder
1-2 tsp. kosher salt (use more or less. You can adjust after its all done)
1/2 tsp. ground coriander powder
After you have broken down your cauliflower, wash well.
Place into your large soup pot
Chop and add the onions to the pot. Add the garlic cloves too, remember, keep them whole.
Chop and add the carrots, celery, and potatoes. Add to the pot.
Add all the seasonings
Pour the water, and stir with a wooden spoon to combine everything.
Place on the stove over medium high heat, and cover. Bring to a boil, and remove the lid. Stir one time and make sure everything is covered pretty well.
Set your timer for 18 minutes, and reduce the heat to medium low.
Cover again and walk away. Allow to cook until tender. Depending on how big your cuts are on the potato, you may need a little more time.
When the veggies are tender, remove from heat. If you have an immersion blender, you can just use that. Blend until smooth. It will take on a slight orange hue, this is normal from the carrot.
If you have an upright blender, use a ladle, and blend in small batches. Be careful not to put too much in at a time, no burns!
I had a large bowl close by, and blended in batches, poured into bowl.
Serve while hot, and garnish with fresh cilantro and fresh cracked pepper.
Also, remember to adjust the salt at this point too.