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Dairy
Easy
1 Hour
Diets 
This soup is warm and velvety made with tender potatoes and rich cream, creating the ultimate comfort food. Topped with crispy, golden buttered croutons shaped like dreidels, it’s a fun and festive twist on a classic favorite.
6 tablespoons Breakstone’s Butter
1 onion
6 cloves garlic
1/4 cup flour
1 cup heavy cream
2 cups whole milk
7 cups water
3 potatoes
24 ounces cauliflower
1 cup shredded carrots
2 tablespoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 large wraps
4 tablespoons Breakstone’s Butter
1 clove garlic, grated
1 teaspoon parsley, finely shredded
pinch of salt
In a large pot, heat the butter over medium high heat. Add the onions and sauté until lightly golden.
Finely chop the garlic and add it to the pot. Sauté for an addition minute or two or until fragrant.
Add the flour and stir vigorously for two minutes. Slowly add in the heavy cream while stirring. Add in the milk and water.
Peel the potatoes and cut into large chunks. Add them to the pot together with the cauliflower and carrots. Add the spices and bring to a boil.
Lower the heat and allow the soup to simmer for forty-five minutes.
Blend the soup until creamy.
Heat the oven to 400 degrees Fahrenheit.
Melt the butter and add in the garlic, parsley, and salt.
Cut dreidel shapes out of the wraps using a dreidel-shaped cookie cutter. Brush the wraps with the butter mixture and bake for five to seven minutes or until golden. Keep an eye on them because they burn fast.
Sponsored by Breakstone’s
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