Cauliflower and Potato Soup With Cheddar Cheese
A versatile cauliflower-potato soup, perfect for a casual lunch or an elegant dinner party course.
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Instructions
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Heat butter in a large saucepan over medium heat. Add onions, celery, cauliflower, potatoes, and garlic; cook, stirring, for 8-10 minutes.
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Pour in 4-5 cups of chicken broth, or enough to cover vegetables. Bring to a boil, then cover, reduce heat to low, and simmer for 25-35 minutes until vegetables are tender.
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Stir in cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
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Purée the soup using a blender or immersion blender until smooth. Return puréed soup to the stovetop and heat through, adding more broth if a thinner consistency is desired. Season with salt to taste.
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Garnish with olive oil, croutons, chives, bacon, sour cream, or roasted red pepper puree as desired.