Creamy Cauliflower And Potato Soup

• 2 tablespoons olive oil
• 1 cup diced sweet yellow onion
• 1 clove garlic, peeled and minced
• 1/2 head cauliflower, cored and roughly chopped
• 2 medium potatoes, peeled and diced
• 5 cups chicken or vegetable broth, preferably homemade or low sodium
• 1/2 cup half-and-half
• 1/4 cup creme fraiche
• 1 cup grated cheddar cheese (not pre-shredded)
• Snipped chives or green onion, for garnish
• Chopped cooked bacon, for garnish (optional)
• Salt and pepper, to taste

1. Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the diced onions and cook until soft, about 5 minutes.
2. Add the minced garlic and cook about 1 minute, until fragrant. Add the cauliflower and potatoes and continue to cook for 5 minutes.
3. Add the broth and bring to a low boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 more minutes. Remove from the heat.
4. In a blender, food processor, or with an immersion blender, blend about half the soup until desired consistency. Stir in the cheese, half-and-half, and creme fraiche.
5. Garnish with snipped chives and bacon bits (optional). Season with salt and pepper to taste, depending on the garnishes used. Serve with warm crusty, buttered bread.

olive oil, sweet yellow onion, clove garlic, cauliflower, potatoes, chicken, crueme fraueeche, cheddar cheese, chives, bacon, salt

Taken from food52.com/recipes/33169-creamy-cauliflower-and-potato-soup (may not work)