Potato And Roasted Cauliflower Soup

• 6 -8 medium russet potatoes
• 1 medium head cauliflower
• 1 cup heavy cream (may be substituted with half and half or milk)
• 16 ounces shredded monterey jack and cheddar cheese blend
• 6 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic salt
• 2 cups Baby Spinach
• 1/4 cup extra virgin olive oil

1. Preheat oven to 425.
2. Wash and chop cauliflower into individual florets.
3. Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes.
4. Peel, chop into 1" pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
5. Add 1 cup of cream (can be substituted with milk or half and half.
6. Add 2 cups spinach.
7. Add 16 oz cheddar jack.
8. Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
9. Add any other spices that you think may compliment a cheesy potato soup.
10. If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you're a vegetarian but want more robust flavors replace the watr.
11. If I were a meat eater I may add some ham or bacon.
12. Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.

russet potatoes, head cauliflower, heavy cream, cheddar cheese blend, water, salt, black pepper, paprika, garlic salt, spinach, extra virgin olive oil

Taken from www.food.com/recipe/potato-and-roasted-cauliflower-soup-535024 (may not work)