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Source: America's Favorite Food Associations

Roasted Potato and Cauliflower Soup
A great snack for the whole family.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 40 Minutes
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2 cups potatoes, peeled, cubed
2 cups cauliflower, cut into bite-size pieces
2 garlic cloves, peeled
1 tablespoon olive oil
4 cups chicken or vegetable broth
1/4 teaspoon dried thyme, chopped
1/2 cup half-and-half




Preheat oven to 400 degrees. In bowl, mix first 4 ingredients, tossing to coat well. Season to taste with salt and pepper. Spread in single layer in baking pan and roast for 20 minutes or until golden brown, stirring occasionally. In large pan, bring broth to boil. Add potato mixture and thyme. Reduce heat and simmer about 20 minutes or until vegetables are tender. Using potato masher, mash vegetables in pan, leaving small chunks of potatoes and cauliflower. Add half and half, heat to boil, and serve.




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