Total Time
40mins
Prep 10 mins
Cook 30 mins

A perfect winter warmer. Can be frozen for up to one month, without the cheese.

Ingredients Nutrition

Directions

  1. Heat the butter in a large saucepan.
  2. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning.
  3. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
  4. Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup.
  5. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month.
  6. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating.
Most Helpful

Since there were no seasonings mentioned in the recipe, I simply added S&P to taste, parsley and dried chives (although I'm sure you could use fresh). I added the parsley and chives at the very end about 10 min. before serving and it was just delicious. A good "winter" soup.

5 5

This was excellent! I used a sweet potato (that's all I had) and I also added in some jalapenos for some extra kick and it turned out great.

5 5

This gets nice and thick..... just the thing for a cold day! In step 2, the seasonings I used were salt, pepper, paprika and garlic powder. Sharp cheddar is definitely the perfect choice of cheese for this. I used my immersion blender to blend and I didn't feel the need to thin it with more milk. It was a lovely soup. Thanx!