Creamy, Cauliflower, Potato Cheese Soup
head of cauliflower, chopped
potatoes, peeled and chopped
chicken broth, 49 oz
sharp cheddar cheese
chicken flavored bouillon cube
Melt butter in a stockpot, add the onions and celery and saute for five minutes then add the cauliflower and potatoes.
Pour in the chicken broth and add just enough water to cover all of the vegetables if necessary and add the bouillon cube.
Bring to a boil and cook for 20 minutes or until all of the vegetables are soft.
Pour half of the soup in shifts into a blender and mix until smooth being very careful to not overfill the blender or else use a hand-mixer. Leave the other half to add texture.
Slowly mix the shredded cheese into the hot mixture. It will take some patience to mix it all in well but it is worth it.
If it is not thick enough for your taste mix 1/4 cup flour with 1/2 cup of cold water until smooth. Slowly stir the flour/water mixture into the soup.
Once it has thickened up, turn off the burner and remove it from the heat and add the half and half, the white pepper, mustard, hot sauce, salt, pepper and nutmeg. Stir well. Serve and enjoy.
Last Updated: Mon, Jun 24, 2013