Creamy Cauliflower Potato Soup

Discover Creamy Cauliflower Potato Soup. Review the available recipe details and open the credited original source for the complete preparation method.

• 1/4 cup (4 Tbsp; 56g) unsalted butter ↔ Substituir
• 1 and 1/2 cups (195g) diced yellow onion (about 1 medium onion) ↔ Substituir
• 4 teaspoons minced fresh garlic (about 4 cloves) ↔ Substituir
• 1 teaspoon salt ↔ Substituir
• 1/4 teaspoon freshly ground black pepper ↔ Substituir
• 1 teaspoon dried thyme ↔ Substituir
• 1 teaspoon dried parsley ↔ Substituir
• 6 cups (48 oz./1.4L) chicken or vegetable broth ↔ Substituir
• 1 Tablespoon fresh lemon juice ↔ Substituir
• 1 bay leaf ↔ Substituir
• 4 cups (about 700g; or 1 lb. 12 oz.) peeled and chopped potatoes (about 1-inch pieces)* ↔ Substituir
• 4 cups (about 480g; or 1 lb.) cauliflower florets ↔ Substituir
• optional: 1/2 cup (120ml) heavy cream ↔ Substituir
• optional for serving: chopped chives, scallions, or parsley; croutons; and/or crumbled bacon  ↔ Substituir

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