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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender. Ingredients:
4 cups water or 4 cups stock |
2 cups chopped potatoes |
1 head cauliflower, broken into flowerets |
1 cup chopped onion |
1 cup chopped carrot |
3 garlic cloves, minced |
1 1/2 cups shredded cheddar cheese (6 oz) |
1 1/2 teaspoons salt |
1/4 teaspoon dill |
1/4 teaspoon dry mustard |
1/8 teaspoon white pepper |
3/4 cup milk |
Directions:
1. Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
2. Bring to a boil.
3. Simmer 15 minutes or until vegetables are tender.
4. Remove from heat and let cool 20 minutes.
5. Puree in food processor or blender or use hand blender.
6. Return to pan and stir in remaining ingredients until cheese melts.
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