"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Light Potato Soup Recipe

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This recipe for Light Potato Soup, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 ½ t. olive oil (divided)
1 c. onion (chopped)
1 t. thyme (chopped)
5 garlic cloves (chopped)
1 lb baking potatoes
1 lb Yukon gold potatoes
5 c. unsalted chicken stock
1 t. kosher salt
1 bay leaf
¾ t. black pepper (ground)
cooking spray
1 ½ c. 2% milk
¾ c. green onion (chopped)
½ c. sour cream
2 oz cheddar cheese
1 lb cauliflower (cut into florets)
4 slices bacon (crumbled)

Preheat oven @ 450° and heat large dutch oven over medium-high heat. Add 1 ½ t. oil to pan, swirl to coat. Add onion, thyme & garlic. Sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, ½ t. salt and bay leaf. Bring to a boil. Cover, reduce heat and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat. Discard bay leaf.

While potatoes simmer, combine remaining 1 T oil, cauliflower, ¼ t. salt & pepper on a jelly roll pan, coated with cooking spray. Toss to coat and roast at 450° for 30 minutes or until browned turning once.
Place cauliflower mixture and milk in blender. Remove center piece of blender lid to allow steam to escape. Place towel over center and blend until smooth. Pour cauliflower into a large bowl. Add half of potato mixture to blender, pulse 5 or 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in dutch oven over medium heat. Stir in remaining ¼ t. salt, remaining ½ t pepper and ½ c. green onions and sour cream. Stir until sour cream melts. Ladle into bowls and top with onion, cheese & bacon.




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