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Cauliflower, Potato, and Cheddar Soup

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Cauliflower, Potato, and Cheddar Soup

Cauliflower, Potato, and Cheddar Soup

Photo of Cauliflower, Potato, and Cheddar Soup © Diana Rattray
This delicious soup is rich and hearty, with loads of cauliflower, potatoes, and sharp Cheddar cheese. A little nutmeg and cayenne pepper help to season this wonderful cauliflower soup.

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

This soup makes between 2 1/2 and 3 quarts, enough for about 10 1-cup servings. It's perfect for a dinner party soup course, or serve with sandwiches for a fabulous lunch.

Yield: Makes About 10 1-Cup Servings

Ingredients:

  • 3 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 large head of cauliflower, broken into small flowerets, about 6 to 8 cups of flowerets
  • 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

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.

How to Puree Hot Soup in a Blender

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