Cheesy Cauliflower Soup

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  • 1 head cauliflower, cut into chunks
  • 6 medium potatoes, peeled and cut into chunks
  • 2 Tablespoons butter
  • 4 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup milk
  • 1 1/2 cups shredded cheddar cheese


  1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the potatoes and cauliflower. Cook, stirring often, for 2-3 minutes.
  2. Add the chicken broth. Turn the heat to medium-low, cover and simmer until the vegetables are tender, about 20 minutes.
  3. Remove the pot from the heat. Puree the vegetables using an immersion blender (or carefully purée in a blender in batches).
  4. Add milk and seasonings. Stir in the cheese, continuing to stir until it melts. Taste and adjust seasonings if needed.
  5. Enjoy!


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