Cauliflower and Potato Soup with Cheddar Cheese

By dlperkins

Ingredients

• 3 tablespoons butter
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 large head of cauliflower, broken into small florets, about 6 to 8 cups of florets
• 3 medium yellow or gold potatoes, peeled and cubed
• 1/2 teaspoon finely minced garlic
• 4 to 6 cups chicken broth, divided
• 1 cup light cream or heavy cream
• 12 ounces shredded sharp Cheddar cheese or a combination of sharp and mild Cheddars
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dry mustard
• 1/8 teaspoon ground cayenne
• 1/4 teaspoon freshly ground black pepper
• sea salt, to taste

Details

Servings 10
Preparation time 20mins
Cooking time 65mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low, and simmer for about 25 to 35 minutes, until vegetables are very tender.

Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.

Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.

Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

Makes about 10 1-cup servings.