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Roasted Cauliflower & Potato Soup with Dill Whipped Cream

Nealey Dozier
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

head Cauliflower

1

heaping tbsp Dill

2 cloves

Garlic

1

Leek

1

Onion, chopped (about 1 cup), medium

1 lb

Russet potatoes

4 cups

Chicken stock, good-quality

4 tbsp

Olive oil

1

packed cup 4 ounces grated sharp cheddar cheese, grated sharp

2 tbsp

Butter, unsalted

1/2 cup

Creme fraiche

1/2 cup

Heavy cream

1/2 cup

Whole milk