Serves: 6
Total Calories: 103

4 cups peeled and cubed baking potatoes
3 1/3 to 4 cups cauliflowerets
1 cup chopped sweet onion
1 teaspoon sea salt
1 1/2 to 2 1/2 cups water
2 cups milk
2 tablespoons mashed roasted garlic
1 tablespoon chopped fresh tarragon or 1/2 teaspoon dried
1/8 teaspoon white pepper or to taste

1. Place the potatoes, cauliflower, onion, and salt in a pressure cooker along with 1 1/2 cups of the water. Cover and cook over high heat until the pressure comes up. Remove the cooker from the heat and let the pressure come down on its own. If making this soup in a Dutch oven or soup pot, bring 2 1/2 cups of water, the potatoes, cauliflower, onion, and salt to a boil. Reduce the heat to medium and simmer for 20 minutes, or until the vegetables are tender. Add more water, if necessary, to keep the vegetables from sticking or burning.

2. When the vegetables are tender, add the milk, roasted garlic, tarragon, and white pepper. Using a handheld blender, regular blender, or food processor, process the soup until smooth and creamy. If using a blender or food processor, you may have to do this in two or more batches. Add more milk if the soup is too thick and adjust the seasonings.

3. Serve immediately with fresh whole-grain bread.

Nutritional Facts:

Serves: 6
Total Calories: 103
Calories from Fat: 15

More Recipes from the For the Love of Garlic Cookbook:
Garlic-Lentil Soup
Garlicky Chicken Soup
Baby Lima Bean Soup with Rosemary and Garlic
Garlic, Greens, and Rice Soup
Using Garlic, Scallions, Scapes, and Chives
Potato and Cauliflower Soup with Roasted Garlic
Potato and Mustard Greens Soup with Roasted Garlic
Soup Provencal
Gazpacho Supreme