Cheddar, Cauliflower & Potato Soup
Print Category Cabbage and Cauliflower Thematic No thematic Source Dairy Goodness Evaluation
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Ingredients
- 4 tbsp (60 ml) butter
- 1 1/2 cups (375 ml) diced onion
- 1 tsp (5 ml) thyme
- 8 cups (2 L) cauliflower (about 1 medium head), chopped
- 2 cups (500 ml) diced potato
- 4 cans (10 oz/284 ml each) condensed chicken broth, undiluted
- 1/3 cup (75 ml) all purpose flour
- 5 1/2 cups (1.375 L) milk
- 4 cups (1 L) shredded medium Canadian Cheddar cheese
Preparation
- In large pot, melt butter over medium-high heat; cook onion and thyme, for about 3 minutes or until onion is tender. Add cauliflower, potato and broth; bring to boil. Cover and reduce heat to medium, cook about 8 to 10 minutes or until vegetables are tender.
- Whisk flour into milk; gradually stir into soup. Increase heat to medium-high, cook stirring occasionally for about 8 minutes or until slightly thickened. Remove from heat; add cheese, stirring until cheese melts. Season to taste.
Cook commentary
12 Servings
Tips: To take home, divide soup among containers. Label with name and date prepared. Reheat soup on stove top, on medium heat or in the microwave oven, stirring occasionally, until heated through.
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