Potato Cheddar Soup With Broccoli and Cauliflower

READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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