Cauliflower and Potato Soup with Cheddar Cheese

Cauliflower, Potato, and Cheddar Soup
Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 10 1-Cup Servings (10 servings)
Ratings

This delicious soup is rich and hearty, with loads of cauliflower, potatoes, and sharp Cheddar cheese. A little nutmeg and cayenne pepper help to season the soup.

Garnish this flavorful soup with a drizzling of extra virgin olive oil or, better yet, chili or garlic infused olive oil. It would also be great with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

This soup makes between 2 1/2 and 3 quarts, enough for about 10 1-cup servings. It's perfect for a dinner party soup course or served with sandwiches for a fabulous lunch.

 

What You'll Need

  • 3 tablespoons butter
  • 1 1/2 cups onions (chopped)
  • 1 cup celery (chopped)
  • 1 large cauliflower head (broken into small florets, about 6 to 8 cups of florets )
  • 3 medium potatoes (yellow or gold, peeled and cubed)
  • 1/2 teaspoon garlic (finely minced)
  • 4 to 6 cups chicken broth (divided)
  • 1 cup cream (light cream or heavy cream)
  • 12 ounces Cheddar cheese (shredded sharp, or a combination of sharp and mild Cheddars)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon nutmeg (ground)
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne (ground)
  • 1/4 teaspoon black pepper (freshly ground)

How to Make It

  1. In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low, and simmer for about 25 to 35 minutes, until vegetables are very tender.
  2. Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
  1. Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
  2. Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

Makes about ten 1-cup servings.

How to Puree Hot Soup in a Blender

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