Cauliflower Cheddar Soup

By HeatherS

Ingredients

• 9 cups (2.25 L) chopped cauliflower, (about 2 lbs/1 kg)
• 2 stalks celery, diced
• 1 onion, chopped
• 3 potatoes, peeled and diced
• 2 tsp (10 mL) minced garlic cloves
• Pepper, to taste
• 2 cups (500 mL) low sodium chicken broth
• 1 cup (250 mL) water
• 2 tbsp (30 mL) all-purpose flour
• 2 1/2 cups (625 mL) Milk
• A pinch of ground nutmeg
• 1 1/2 cups (375) shredded cheddar cheese
• Salt, to taste

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from dairygoodness.ca

Preparation

Step 1

n a large pot, combine cauliflower, celery, onion, potatoes, garlic, pepper to taste, chicken broth and water; cover and bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for 15 to 20 min or until vegetables are soft.

Whisk flour into milk; pour into pot with nutmeg to taste. Cook, stirring, for about 3 min or until slightly thickened. Remove from heat.

Using an immersion blender or transferring in batches to an upright blender, purée until smooth.

Return to pot, if necessary. Heat over medium heat, stirring often, for about 5 min or until bubbling. Remove from heat and stir in 1 cup (250 mL) of the cheese until melted. Season with pepper and up to 1/4 tsp (1 mL) salt. Ladle into warm bowls and sprinkle with remaining cheese.