Cheesy-buffalo Roasted Cauliflower-potato Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 head cauliflower or 2 1/2-3 lbs cauliflower, core removed & cut into florets
• 2 russet potatoes or 1 1/2 lbs russet potatoes, peeled & cubed
• 2 1/2 tablespoons olive oil, divided
• kosher salt (to taste)
• ground pepper (to taste)
• 1/2 cup chopped shallot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 4 cups chicken stock
• 1 cup heavy cream
• 2 cups shredded monterey jack cheese
• 1/2 cup red hot buffalo wing sauce (i used frank's)

Recipe

• 1 preheat oven to 400 degrees f. prepare a large rimmed baking tray with foil and spray with cooking spray. in a large bowl, toss cauliflower & potatoes with the 2 tablespoons olive oil, salt & pepper. roast in the over for 20 minutes or until tender.
• 2 meanwhile, in a large dutch oven over medium heat, saute shallot in remaining 1/2 tablespoon olive oil until soft about 3-4 minutes. add garlic & thyme, cooking until fragrant, about 30 seconds.
• 3 pour in chicken stock, roasted cauliflower and potatoes. bring to a boil and simmer for about 15 minutes, uncovered.
• 4 puree in blender in batches. add puree back to the pot and warm the soup to a slight simmer. add cream, cheese and buffalo sauce. stir until cheese is melted and soup is warmed through.
• 5 drizzle a little frank's on top for an extra kick -- enjoy!