Cheesy Cauliflower and Potato Soup

Ingredients

• 1 yellow onion
• 1 Tbsp olive oil
• 1 head cauliflower
• 1.5 lb. russet potatoes
• 4 cups vegetable broth
• 12 oz. evaporated milk
• 1/2 tsp smoked paprika
• 1 tsp salt
• Freshly cracked pepper
• 4 oz. medium cheddar, shredded
• 3 green onions, sliced

Directions

1. Dice the onion, then put it in a soup pot with the olive oil. Cook it for about 5 minutes over medium heat, until the onion is soft.
2. Peel the potatoes and cut them into 1-inch cubes. Break the cauliflower into small florets. Add both vegetables to the pot, pour in the vegetable broth, cover, and raise the heat to high. Bring everything to a boil, then lower the heat to medium-low and simmer for about 20 minutes, until the cauliflower and potatoes are extremely soft.
3. Pour in the evaporated milk. Purée the soup right in the pot with an immersion blender, or let it cool a little and blend it in batches in a countertop blender. Hot liquids can be risky in a blender, so wait until the soup is warm before blending; the evaporated milk helps cool it down. Lay a towel across the blender lid for extra protection from splashes.
4. After the soup is smooth, add the smoked paprika and salt, then grind in freshly cracked pepper, about 10-15 cranks of a pepper mill. The right amount of salt will depend on how salty the broth is.
5. Return the soup to medium heat and warm it through. When it is hot, stir in the cheese one handful at a time, letting each addition melt completely before adding the next.
6. Ladle the Cheesy Cauliflower and Potato Soup into bowls and finish with sliced green onions on top.