Cheddar, Cauliflower and Poato Soup

By doodanger

Ingredients

• 4 c. cauliflower (about 1 small head) chopped
• 1 c.(250ml.) potato, diced
• 2 cans (10 oz./284ml.each) condensed chicken broth undiluted
• 3 tbsp. (45ml.) butter
• 2/3 c. (160ml) onion, chopped
• 1/2 tsp. (2ml.) thyme
• 3 tbsp. (45ml.) flour
• 3 c. (750ml.) milk
• 2 1/2 c. (625ml.) shredded medium canadian cheddar cheese

Details

Servings 6

Preparation

Step 1

Cook cauliflower and potato in broth until tender. Meanwhile, in large saucepan, melt butter. Over medium heat, saute onion until tender with thyme. Stir in flour and cook a minute.

Gradually whisk in milk. Cook, stirring, until thickened. Stir in cauliflower, potatoes and chicken broth.

Remove from heat, add cheese, stirring until cheese melts. Season to taste.