Potato-Flower Soup

In an effort to convert some of my family recipes to be more calorie friendly and to boost the nutritional content, I'm getting veggie crafty! That simply means, I'm trying to hide lots and lots of vegetables in my recipes. If you have boys and/or picky eaters, then you know how important it is to hide and mask these nutritional bombs! This recipe got 2 thumbs up from my boys. They did know something was different because the texture was a bit off from regular potato soup; however, they had no clue they were eating cauliflower! 

Dice, mince, and/or chop the following:
1/2 an Onion
1 Jalapeno
2 Celery Stalks
1 Handful of Carrots

Sautee in Oil and 1 TBS of Butter

Chop your Cauliflower

NOTE: To help keep the creaminess of your soup, steam Cauliflower, 

then run it in a blender or food processor. 

Chop 4-6 Potatoes

NOTE: The smaller you chop the faster they will cook

Add the following spices to your sauteed onion mixture:

1 tsp Paprika

1TBS Onion Powder

1 TBS Garlic

1 tsp Oregano 

Pinch of Red Pepper Flakes

Salt

Pepper

Add 1lb of Ground Chicken Sausage 

(I used a Green Chili Sausage from Sprouts)

Brown Meat in Onion Mixture

Add the Cauliflower 

Salt and Pepper

Add Potatoes

Salt and Pepper

Sprinkle on some Rosemary Leaves 

Mix together well

Add Chicken Stock

Make sure you add enough so that it is very liquid-y. 

The potatoes and cauliflower will soak up a lot of the liquid. 

You can cook on low for several hours or even throw in a crocpot 

and have it simmer all day (don't precook Cauliflower if you choose to slow cook).

----- or-------

You can cook on Medium High until Potatoes and Cauliflower are tender.  

Once the soup of fully cooked, smash with a smasher!

It should be like chunky mashed potatoes. Do not blend!

Serve with a dollop of Sour Cream, Cheese, 

 Bacon, Chives, and Garlic Bread

ENJOY!!!