I love the fall. The smell in the air, the changing leaves, and throwing flannel sheets on the bed. There is something about this season that just refreshes my entire soul. One of the greatest parts of fall is the transition in our weekly menu. We throw the cover on the bbq and blow the dust off of the crockpot.
My all-time favorite meal to make in the fall is a big pot of soup. It can be made the day ahead to help it develop flavor or it can be made in a pinch and feed a small army. I am a lover of all soups but my one lasting love will always be potato soup. A big heaping bowl of potato soup in a sourdough loaf was the main staple meal of my 20s. While I would love to eat this meal every week, my arteries will not allow it. Potato soup can be so heavy. A small bowl could put a grown man into a food coma.
I started some tweaking. I wanted a recipe that packed the punch of potato soup with only minimal guilt. Something I could eat two bowls of without feeling overwhelming full. This recipe is very flexible. Ham for turkey bacon, Mexican crèma for sour cream, add jalapenos or celery. I’m hoping this recipe helps warm your bones this coming fall.
- 2-3 russet potatoes
- 1 bag of frozen cauliflower or one whole head
- 1/2c ham, chopped or 1 package of turkey bacon, cooked and chopped
- 1 small onion, chopped
- 3 green onions, chopped
- 2 leeks, sliced
- 1 T chicken base or 1 bouillon cube
- 1/2 c sour cream or 1/2c Mexican crema
- 4c of water (maybe more, possibly less)
- 1/4c reduced fat cheese, I prefer cheddar
- Pepper to taste, possibly salt (* I didn’t add additional salt. The ham is salty enough)
- Boil the cauliflower and the potatoes until tender
- Once the potatoes are cooked, drain out the water and blend the potatoes and cauliflower until smooth. If the mixture is too chunky, add a bit of water to help smooth the mix into a puree.
- Add the mixture back to the pot and add water until you reach the desired consistency. I like to keep the soup pretty thick and add bits of water as I stir.
- Add the chicken base and let simmer for about 15 minutes.
- While soup is simmering, heat a skillet over medium heat and saute leek and onion until soft.
- Add mixture to pot along with the chopped ham.
- Add the sour cream and simmer over medium low until warmed through, about 5 minutes.
- Top with green onions and/or reduced fat cheese.
- Salt and pepper to taste.