Cream of Cauliflower Cheese & Potato Soup

Recipe by ozzygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot add oil and butter and melt.
  • Saute onion, leek, garlic, thyme and basil until softened.
  • Add potato and cauliflower and toss through.
  • Add vegetable stock and bay leaves and cook for around 40 minutes.
  • Remove bay leaves.
  • Blend half the soup in a blender or with a hand held blitzer.
  • Mash with a potato masher the other half of the soup.
  • Add the blended half of the soup back with the mashed soup.
  • Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
  • Add the cream and stir through.
  • To top with toast:.
  • Slice a baguette into thin slices.
  • Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
  • Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
  • If the slices are too big for the soup, quarter them or half them.
  • Serve on top of the soup.
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