Parmesan Potato & Cauliflower Soup

November 22, 2013

286

This silky, creamy potato soup has a couple of secrets...cauliflower for extra vitamins and Parmesan for extra flavor!

2 1/2 pounds potatoes (about 4 large russets), peeled and cut into 1-inch chunks
1 pound cauliflower florets, fresh or frozen
1 teaspoon salt
3 cups chicken stock or broth
1 cup whole milk
1 cup grated Parmesan
Salt and freshly ground black pepper, to taste

Place potatoes and cauliflower florets in a large pot and cover with water. Bring to a boil, add a teaspoon of salt, and simmer until vegetables are tender when stabbed with a fork, around 10 to 15 minutes....
See the full directions on my site

Nutritions

Calories
287

Sodium
851mg
35% DV

Fat
7g
11% DV

Protein
14g
29% DV

Carbs
40g
13% DV

Fiber
5g
22% DV

Dinner Boiled