Cauliflower-Cheddar Soup
This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.
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INGREDIENTS
Nutrition- 4
- 2cups chopped potatoes
- 1
- 1cup chopped onion
- 1cup chopped carrot
- 3
- 1 1⁄2cups shredded cheddar cheese (6 oz)
- 1 1⁄2teaspoons salt
- 1⁄4teaspoon dill
- 1⁄4teaspoon dry mustard
- 1⁄8teaspoon white pepper
- 3⁄4cup milk
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DIRECTIONS
- Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
- Bring to a boil.
- Simmer 15 minutes or until vegetables are tender.
- Remove from heat and let cool 20 minutes.
- Puree in food processor or blender or use hand blender.
- Return to pan and stir in remaining ingredients until cheese melts.
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