Cauliflower Potato Soup
This soup is delicious. You may cut both the butter and
cream cheese from the original recipe in half to lower the fat
content. It is still delicious and satisfying. This soup has become
a family favorite anytime of year.
4 large potatoes, peeled and quartered
1 head cauliflower, broken into florets
1 cup chopped onion
2 cups water
2 cups milk or alternative
1 tsp salt
1 tsp pepper
1 TB Spike (seasoning usually found in grocery stores)
1 - 8oz. package cream cheese (may halve)
1/4 cup butter
In a large pot, combine the first 8 ingredients. Bring to a
boil. Reduce heat and simmer, covered for 20 minutes**, stirring
occasionally. Slightly mash mixture with potato masher in pan.
Add remaining ingredients and blend well. Simmer for 10 minutes
uncovered.
**To save time and nutrients I combine these ingredients into
my Duromatic
pressure cooker and cook on the second ring for 6-8 minutes.
To reduce pressure quickly put the covered pan in the sink and
run cold water over it and continue according to the recipe.
