Two Cheese Potato & Cauliflower Soup

"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
Ingredients:
10
Yields:
1 pot of soup
Serves:
4-6
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ingredients

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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

  1. 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.
     
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