Cauliflower, Potato, and Cheese Soup (NES)

By hmp13

Ingredients

• 2 tablespoons butter
• 2 whole cloves garlic, peeled
• 3 cups diced onions
• 1 cup diced celery
• 2 heads cauliflower, separated into florets
• 3 yukon gold potatoes, peeled and cut into chunks
• 10 cups chicken stock
• 4 cups shredded sharp cheddar cheese
• 2 cups light cream
• 1 teaspoon nutmeg
• 1 teaspoon dry mustard
• 3 teaspoons Worcestershire sauce
• 6 dashes Tabasco sauce
• Salt and pepper, to taste

Details

Servings 8

Preparation

Step 1

In a stockpot melt the butter over medium-high heat. Add the garlic, onions, celery, cauliflower florets, and potatoes. Sauté for 10 minutes. add enough stock to cover the vegetables and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes. Remove from the heat. Add the cheese, cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.