Two Cheese Potato & Cauliflower Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this recipe before I decided to follow a lower fat diet, so I often reduce the cheese amount and it works just as well. I've also combined it with the Weight Watchers Baked Potato Soup #261058 for a nice lower fat recipe. I use broth when doing the baked potato version. Also adding roasted garlic is quite tasty. Can do the potatoes peeled or unpeeled. The cauliflower can be fresh or frozen. Ingredients:
1 tablespoon butter or 1 tablespoon olive oil |
1 cup onion, chopped |
5 garlic cloves, chopped |
5 cups milk |
1 lb yukon gold potato, peeled |
1 lb cauliflower, frozen |
1 teaspoon salt |
1/4 teaspoon red pepper, crushed |
1 1/2 cups shredded sharp cheddar cheese |
1/2 cup blue cheese, crumbled |
Directions:
1. Melt butter or olive oil in saucepan over medium heat.
2. Add onions, cook and stir 4 minutes or until onions are transparent.
3. Add garlic, cook and stir for 15 seconds.
4. Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
5. Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
6. Add cheeses into soup and stir until melted.
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