Two Cheese Potato & Cauliflower Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 pot of soup
- Serves:
- 4-6
ingredients
- 14.79 ml butter or 14.79 ml olive oil
- 236.59 ml onion, chopped
- 5 garlic cloves, chopped
- 1182.95 ml milk
- 453.59 g yukon gold potato, peeled
- 453.59 g cauliflower, frozen
- 4.92 ml salt
- 1.23 ml red pepper, crushed
- 354.88 ml shredded sharp cheddar cheese
- 118.29 ml 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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Reviews
-
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.