Two Cheese Potato & Cauliflower Soup

Name: Two Cheese Potato & Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 pot of soup, 4-6 serving(s)
Ingredients: 1 tablespoon butter or 1 tablespoon olive oil; 1 cup onion, chopped; 5 garlic cloves, chopped; 5 cups milk; 1 lb yukon gold potato, peeled; 1 lb cauliflower, frozen; 1 teaspoon salt; 1/4 teaspoon red pepper, crushed; 1 1/2 cups shredded sharp cheddar cheese; 1/2 cup blue cheese, crumbled

(1)

Recipe by Chef Johnsonville

I found this recipe before I decided to follow a lower fat diet, so I often reduce the cheese amount and it works just as well. I've also combined it with the Weight Watchers Baked Potato Soup #261058 for a nice lower fat recipe. I use broth when doing the baked potato version. Also adding roasted garlic is quite tasty. Can do the potatoes peeled or unpeeled. The cauliflower can be fresh or frozen.

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READY IN: 30mins

SERVES: 4-6

YIELD: 1 pot of soup

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter or 1 tablespoon olive oil
1

cup onion, chopped
5

garlic cloves, chopped
5

cups milk
1

lb yukon gold potato, peeled
1

lb cauliflower, frozen
1

teaspoon salt
¹⁄₄

teaspoon red pepper, crushed
1 ¹⁄₂

cups shredded sharp cheddar cheese
¹⁄₂

cup blue cheese, crumbled

DIRECTIONS

Melt butter or olive oil in saucepan over medium heat.
Add onions, cook and stir 4 minutes or until onions are transparent.
Add garlic, cook and stir for 15 seconds.
Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
Add cheeses into soup and stir until melted.

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