Cauliflower and Cheese Soup
SALE: YOU’VE GOT MY ATTENTION! 
There was a sale on cauliflower last week at our local market. It was a good sale and I couldn’t pass it up. Didn’t know what I’d make with it but since this March weather was cold and gloomy, soup would definitely hit the spot again. I remembered the cauliflower and thought I’d try a new recipe. I looked over a couple, then modified both to make my own. I’ll definately make it again. Made a big dutch oven full and it was eaten up in no time.
Serve up with warmed artisan bread or hot biscuits; maybe a fruit or cheese tray.
Cauliflower and Cheese Soup
Author: Denise
Recipe type: Soup
Cuisine: American, European
Prep time:
Cook time:
Total time:
Serves: 10
Easy and delicious. Makes a big batch!
Ingredients
- 3 C cauliflower, roughly chopped
- 2 C potatoes, cubed
- 1 C celery, sliced
- 1 C carrots, coined
- ½ onion, chopped
- ½ C flour
- 1 stick butter
- 5 C milk
- 2 C shredded cheddar
- Salt and pepper to taste
Instructions
- In large saucepan add all vegetables. Cover with water, bring to boil and boil 5-7 minutes. Drain but reserve 2 C water from boiling. Set aside.
- In soup pot or large dutch oven, melt butter; add flour and stir. Pour in all milk and stir over medium heat for a couple minutes until thickened. Add cheese and salt and pepper. Add vegetables and 1-2 C liquid from boiled veggies.
- Give it a stir and simmer for 15 so flavors will combine.
- You may add more milk, water or chicken broth if deired.
What else can you do with a head of cauliflower, you ask? One of my all-time favorite salads is cauliflower salad.
Stay warm and enjoy the soup!
