Potato Cheddar Soup With Broccoli and Cauliflower

Kit^..^ty Of Canada's Note:

This is a lovely soup with the addition of the broccoli & cauliflower. It is a lighter soup and the vegetables add a nice colour. From Country Home Magazine.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 2 onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon minced garlic (6 cloves)
• 2 1/2 lbs potatoes, peeled and quartered
• 2 carrots, peeled and coarsely chopped
• 5 cups chicken stock or 5 cups chicken broth
• 8 ounces broccoli
• 8 ounces cauliflower
• 3/4 cup milk
• 3/4 cup whipping cream
• 1 cup shredded cheddar cheese (4 oz.)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions:

1. In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
2. Add garlic and continue cooking.
3. Add potatoes, carrots, and chicken stock.
4. Bring to boiling; reduce heat.
5. Cover and simmer for 1 hour.
6. Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
7. Coarsely chop tender stems.
8. Core and separate cauliflower into small flowerets.
9. Add broccoli stems and cauliflower to potato mixture.
10. Cover; simmer 45 minutes.
11. Add broccoli flowerets and cook, covered, for 15 minutes more.
12. Add milk, cream, cheese, salt, and pepper to vegetable mixture.
13. Lightly puree with a potato masher until coarsely blended to desired texture.
14. Add water, if needed, to desired consistency.
15. Note: I use an immersible blender.

Reviews

[stgmngrjan]

I used more veggies than called for, and more broth and sharp cheddar cheese; used mostly skim milk and some fat-free half-n-half. Loved it! Delicious and healthy. A keeper. Thanks, Jan

[Chef #690997]

I substituted vegetable broth to keep it vegetarian. Delicious!

[Midwest Mama]

We loved this soup! I cooked it in a crockpot on low for several hours. I think I will put in less potatoes next time. I didn't have Kosher salt, but used sea salt. I also used for the broth half organic chicken broth and half organic vegetable broth. I added a little more (about half a cup more) cheese, used 2 percent milk, but everything else was the same as the recipe. I will definitely use this recipe again over the winter months!