Two Cheese Potato & Cauliflower Soup

Chef Johnsonville's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 1.0 pot of ...

• 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:

1. Melt butter or olive oil in saucepan over medium heat.
2. Add onions, cook and stir 4 minutes or until onions are transparent.
3. Add garlic, cook and stir for 15 seconds.
4. 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.
5. 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.
6. Add cheeses into soup and stir until melted.

Reviews

[mama smurf]

I fixed this for lunch for DH and I the other day. I cut the recipe in half but followed it completely. I chose to peel the potatoes but either way would work. I served it with a small green salad and some bread. Yummy! I definately will put this in my soup recipe collection to make again. Thank you. Made for Fall PAC 2009.