Real Recipes From Real Home Cooks ®

creamy, cauliflower, potato cheese soup

★★★★★ 1
a recipe by
Faith Walsh
Spring Arbor, MI

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
serves 8
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For creamy, cauliflower, potato cheese soup

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

How To Make creamy, cauliflower, potato cheese soup

  • 1
    Melt butter in a stockpot, add the onions and celery and saute for five minutes then add the cauliflower and potatoes.
  • 2
    Pour in the chicken broth and add just enough water to cover all of the vegetables if necessary and add the bouillon cube.
  • 3
    Bring to a boil and cook for 20 minutes or until all of the vegetables are soft.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.