Baked Potato Soup With Cauliflower Rachael Ray Food

BAKED POTATO SOUP WITH CAULIFLOWER (RACHAEL RAY)

Steps:

• In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
• Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
• Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
• Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
• Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

CAULIFLOWER SOUP WITH ANCHOVY BREADCRUMB TOPPING

Steps:

• For the soup:
• Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.
• For the breadcrumb topping:
• Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
• Serve the soup in shallow bowls topped with the breadcrumbs.

RACHAEL RAY'S LEEK AND POTATO SOUP

Steps:

• Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
• Heat soup pot over medium heat.
• Add EVOO, leeks, bay leaf and salt and pepper.
• Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
• Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
• Remove bay leaf. Serve.

POTATO CAULIFLOWER SOUP

Steps:

• In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
• Cover and cook until tender, about 30 minutes. Remove from heat.
• With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
• Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.