This soup actually tastes just like a creamy potato soup but without the high fat, calories, flour or milk. To be honest I was actually surprised with how delicious it came out! Definitely going to be a repeat recipe in my house.
Cauliflower Soup with Potatoes and Cheddar
Serves: 5
Ingredients
- 2 tbsp. Unsalted Butter
- ½ Yellow Onion, diced small
- ¾ Head Cauliflower (medium), trimmed and chopped into 1½-inch pieces
- 3 Yukon Gold Potatoes (large), peeled and cut into 1 inch peices
- 4 c. Low Sodium Vegetable Broth
- 5½ oz. White Cheddar, shredded (1½ cups)
- Sea Salt
- Ground Black Pepper
- Red Pepper Flakes (optional)
Instructions
- In a large pot, melt butter over medium. Add onion and potatoes and cook, stirring occasionally, until softened, about 6-8 minutes.
- Add cauliflower and cook until just beginning to brown.
- Add broth and 1 cup water; bring to a boil over high heat. Reduce heat to low and simmer until the cauliflower is very tender, 20 minutes.
- In 4 batches, carefully fill a blender with mixture and puree until smooth (be careful because soup will be hot!)
- Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Add cheddar cheese and stir until melted. Season with salt and pepper and stir again.
- Serve yourself a bowl, add a few red pepper flakes if you want to spice it up, and enjoy!
Notes
*modified from Martha Stewart Cauliflower Soup
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