last-minute cauliflower & Potato Soup

While helping out at my parents' house after my mom's surgery, I found myself needing to whip up a quick lunch when my niece was coming over. With limited ingredients on hand, I had to get creative. A quick look through the fridge revealed a head of cauliflower, and the pantry had a stash of potatoes and an onion. With these two simple ingredients, I knew I could put together something delicious. What started as a simple quest to make a meal with what I had quickly turned into a comforting dish that was both hearty and satisfying. Here's how I turned those pantry staples into a quick and delicious lunch.

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INGREDIENTS:

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 head of cauliflower, chopped

• 5-6 potatoes, peeled and diced

• Vegetable or chicken broth (enough to cover vegetables)

• 1/4 to 1/2 cup cream or milk

• Salt and pepper, to taste

• 1/2 cup grated cheddar cheese, plus extra for garnish

Instructions:

1. Sauté the Onion: Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.

2. Cook the Vegetables: Add the cauliflower and potatoes to the pan. Sauté for another 3 minutes, stirring occasionally.

3. Add Broth and Simmer: Pour in enough broth to cover the vegetables. Bring to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until the vegetables are soft.

4. Blend the Soup: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, transfer the soup to a regular blender in batches and blend until smooth.

5. Add Cream and Cheese: Stir in the cream or milk, then season with salt and pepper to taste. Add 1/2 cup of grated cheddar cheese and stir until melted and well combined.

6. Serve: Ladle the soup into bowls and garnish with additional grated cheddar cheese. Enjoy!

This soup is perfect for a cozy meal and pairs well with crusty bread, grilled cheese or a fresh salad!