Potato-Onion Soup

This recipe was derived from what I had leftover in my kitchen this week.  Since I didn’t have as many potatoes as I would have liked I added some cauliflower to round out the recipe.  The use of a bacon olive oil gives the taste of bacon but the flavor comes from a mesquite extract so no pigs were hurt but a regular olive oil can be used.  It looks so pretty in my grandmother’s china she handed down years ago.

Potato-Onion Soup

2 Tbsp of Bacon Olive Oil or oil of your choice
1 Yellow Onion, diced roughly
2 Cloves of Garlic, minced
4 cups of unpeeled potatoes, washed, diced
1/4 cup of white wine
3 cups of cauliflower, cut in small pieces
1/4 cup white wine vinegar
4 green onions, chopped
4 cups of vegetable broth
1/2 tsp thyme
1 tsp salt or to taste
Pinch of Cayenne Pepper or more to taste
fresh black pepper to taste
1-2 cup of milk – I used unsweetened almond milk – depending on the consistency you would like
Diced green onions and cayenne powder for garnish if desired


1.  Heat 1 Tbsp oil in large pan over medium heat.  Add yellow onion and saute for 1-2 minutes.
2.  Turn heat down to low.  Add garlic and saute for another 2 minutes.
3.  Remove onion and garlic mixture to bowl.
4.  Heat 1 Tbsp oil in large pan over medium heat and add diced potatoes.  Saute stirring often – for 2 minutes watch carefully so they don’t burn.
5.  Add 1/4 cup white wine and cauliflower.  Continue to stir often for another 3 minutes.
6.  Add 1/4 cup white wine vinegar.
6.  Add green onions.  Saute 1-2 minutes.
7.  Add onions and garlic back to pan.
8.  Add broth and spices.  Bring to a boil.  Then turn down to simmer for 20-25  minutes until vegetables are very soft.
9.  Blend using an immersion blender or carefully in small amounts use blender.  Do not overfill blender – you can easily get burned.
10. Stir in milk.
11. Ladle into bowls and garnish with a dusting of cayenne pepper and diced green onion.

Serves: 4-6