Creamy Potato Soup

Last weekend it reached freezing temps again! I am so ready for Spring, the azaleas are in full bloom, the dog wood tree is in full bloom, my hopes of warm weather are in full bloom!! I am hoping that was the last of the cold weather for us. March sure came in like a lion. Here's a delicious, hearty, easy soup to make if the temps need you to warm up!

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 sweet onion, chopped 
• 1/4 teaspoon dried thyme
• 5 garlic cloves, chopped
• 2 pounds cubed Russet potatoes, peeled
• 5 cups no-chicken chicken broth
• 1 teaspoon kosher salt, divided
• 1 bay leaf
• 1 medium head cauliflower, cut into florets
• 3/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1 1/2 cups light soy milk
• 3/4 cup chopped green onions, divided
• 1/2 cup Toffuti sour cream
• 2 ounces grated cheddar cheese (about 1/2 cup)

Preheat oven to 450°. Combine 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat.

Roast at 450° for 30 minutes or until browned, turning once.

While the cauliflower is roasting heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally.

Add potatoes, broth, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.

Add cauliflower and milk to the Dutch oven with the potatoes. Using an immersion blender, blend until smooth.

Taste, if needed stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper.  Add 1/2 cup green onions, and sour cream; stir until sour cream melts.

Ladle soup into 8 bowls or cups. Top evenly with remaining green onions and grated cheese.

Enjoy! I served with a slice of Anadama Bread on the side.