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
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/cauliflower-soup-with-potatoes-and-cheddar/