Creamy, Cauliflower, Potato Cheese Soup

Faith Walsh


This is mainly a winter soup because it is so heavy and filling but we do, occasionally have it in the summer too because my kids request it. We eat it with fresh bread and for those who want it an extra dash or two of hot sauce in their bowl.

★★★★★ 1 vote
20 Min
40 Min
Stove Top


2 Tbsp
head of cauliflower, chopped
3 medium
potatoes, peeled and chopped
2 stalk(s)
celery, chopped
1 large
onion, chopped
1 can(s)
chicken broth, 49 oz
1/2 c
half and half
16 oz
sharp cheddar cheese
chicken flavored bouillon cube
2 dash(es)
white pepper
2 dash(es)
hot sauce
2 dash(es)
mustard, ground
1 dash(es)
1/4 c
1/2 c
water, approx
salt and pepper to taste


1Melt butter in a stockpot, add the onions and celery and saute for five minutes then add the cauliflower and potatoes.
2Pour in the chicken broth and add just enough water to cover all of the vegetables if necessary and add the bouillon cube.
3Bring to a boil and cook for 20 minutes or until all of the vegetables are soft.
4Pour 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.
5Slowly mix the shredded cheese into the hot mixture. It will take some patience to mix it all in well but it is worth it.
6If 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.
7Once 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids