A favourite Comfort Food, Potato Cauliflower Soup

 Nothing says comfort food to me like soup especially on those cool fall or winter days.  So this time of year I find I crave it on a regular bases. To be honest I don't have a lot of soup recipes in my recipe box but my favourite is homemade Potato Cauliflower Soup. The recipe is gluten free, sugar free, low sodium, and it's free from any food dyes or preservatives. Because of my food allergies I can't use store bought stock or any kind of premade soup. The only option besides making it myself from scratch, which is not all that likely to happen, is to buy organic bullion cubes. We also make sure to use white cheddar cheese to avoid any dyes, but as it turns out I just like the white better anyway.

Hopefully you will enjoy this soup recipe as much as my household does.  

Potato Cauliflower Soup with homemade gluten free crackers.

Ingredients

Cauliflower, 1 small or about 4 cups chopped

Potatoes, diced, 3-4 cups                                                                                                                      (We like to use more potatoes than cauliflower but you can adjust the amount to your taste.)

1 organic chicken or vegetable bullion cube, plus about 3 cups water                                          (We use a no salt, no sugar, no preservatives added brand)

1-3 Tbsp gluten free cornstarch

2/3 cup chopped onions

1/2 tsp Thyme or to taste

 3 Tbsp butter

1-3 cups milk (we use 1%)

2 1/2 cups shredded cheddar (we use white cheddar)                                                              Note: If you use an old cheddar cheese that has a stronger flavour you will only need 2 cups.

Instructions

1. Clean and cut cauliflower and potatoes.  In a large pot mix bullion and water. Add cauliflower and potatoes and bring this mixture to a boil, and then reduce heat.

2. While this is cooking chop the onion and add it to a frying pan along with thyme and butter. Cook until tender.   

3. Add the cooked onions to cauliflower and potatoes and cook everything until both the cauliflower and potatoes are soft. 

4. Depending on the texture of the potatoes you may not need to add cornstarch.  If you do need to add it, mix a couple of tablespoons of luke warm water with cornstarch in a small container (I use a glass measuring cup). Mix well to prevent lumps and then slowly add this to the soup. Stirring constantly until it's well dissolved and mixed in.

5. Depending on how thick you like your soup you can add anywhere from 1-3 cups of milk.  

6. Remove the soup from heat and add the shredded cheese, stir until it has completely melted. 

Serve and enjoy.  Makes about 6-8 servings