Cheesy Cauliflower Potato Soup
A creamy, cheesy soup that combines cauliflower and potatoes for an indulgent and comforting meal.
Equipment
- 1 Large pot
- 1 immersion blender
- 1 Knife
Ingredients
Main Ingredients
- 1 large head of cauliflower chopped
- 3 russet potatoes peeled and diced
- 1 large onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese shredded
- 1/2 cup heavy cream
Seasonings
- Salt and pepper to taste
- 1/4 tsp nutmeg
Instructions
Preparation
- Wash and chop the cauliflower and potatoes into small pieces. Dice the onion and mince the garlic.
- In a large pot, heat oil and sauté onions and garlic until fragrant. Add celery and cook until softened.
- Add cauliflower and potatoes to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat and let the mixture simmer until the vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in cheddar cheese until melted. Add heavy cream and stir to combine.
- Add salt, pepper, and a dash of nutmeg. Adjust seasoning to taste.
Serving
- Ladle soup into bowls and garnish with chives, croutons, or additional cheese as desired.
Storage
- Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use high-quality cheese for optimal flavor.
Ingredient Substitutions: Substitute cheddar with Gruyere for a different flavor.
How to Serve: Pair with crusty bread or a side salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the soup a day in advance for enhanced flavors.
Ingredient Substitutions: Substitute cheddar with Gruyere for a different flavor.
How to Serve: Pair with crusty bread or a side salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the soup a day in advance for enhanced flavors.