Creamy Cauliflower and Potato Soup with Homemade Croutons
By: Leah Rodrigues
Published: February 24, 2015

Creamy cauliflower and potato soup with homemade croutons is an easy meal for any night of the week.  All the ingredients are thrown in a soup pot and cooked until the vegetables are tender.  If you have  a slow cooker handy, you can also prepare the soup in that as well. The super smooth soup paired with the crunch from the croutons is pure comfort in a bowl.
Creamy Cauliflower and Potato Soup with Homemade Croutons
Ingredients: 
For the soup:
	5 Tbsp butter
	1 medium yellow onion, chopped
	3 garlic cloves, finely minced
	2 to 3 large Russet potatoes, cubed
	1 head cauliflower, cut into florets
	5 cups chicken stock or vegetable stock
	1 cup heavy cream
	1/4 tsp cayenne
	kosher salt and freshly ground black pepper, to taste
	For the croutons:
	15 slices stale bread
	2 Tbsp minced dried onion
	2 Tbsp parsley flakes
	1 tsp garlic powder
	1/2 tsp ground sage
	1/4 tsp pepper
	3 Tbsp olive oil
Directions:
	For the soup: 
	Step 1: In a large soup pot, melt the butter over medium high heat.  Add the onions and garlic and cook until onion has softened and appears translucent, about 5 to 7 minutes.  Add the potatoes and cauliflower to the pot and mix the ingredients until well combined.  Season with salt, pepper and cayenne pepper and continue to cook for another 5 minutes.  Cover the chicken stock or vegetable stock and reduce heat to medium.  Cook the soup until both the cauliflower and potatoes are fork tender.
	Step 2: Puree the soup using an immersion blender until smooth.  You can also do this in a regular blender however, only fill the pitcher 3/4 of the way. Return the pureed soup to the heat and mix in the heavy cream. Taste and adjust seasoning as necessary. Serve hot with homemade croutons.
For the croutons:
	Step 1: Slice the bread into 1/2 inch cubes - as evenly as possible.  Spread them on a cookie sheet and bake in a single layer on 300 degrees for 45 minutes, stirring after the first 20 minutes. Remove from oven and let cool.
	Step 2: Place the bread cubes in a large mixing bowl and add all ingredients except the oil. Stir to combine. Drizzle oil over the cubes, stirring as you go, to evenly coat. Store in a sealed container
*Note: Crouton recipe courtesy of The Farming Wife