Cheesy Cauliflower And Potato Soup Food

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
• Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
• Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
• Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
• Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
• Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
• Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
• Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
• In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
• Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

CAULIFLOWER POTATO SOUP

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

CREAM OF CAULIFLOWER CHEESE & POTATO SOUP

Steps:

• In a large pot add oil and butter and melt.
• Saute onion, leek, garlic, thyme and basil until softened.
• Add potato and cauliflower and toss through.
• Add vegetable stock and bay leaves and cook for around 40 minutes.
• Remove bay leaves.
• Blend half the soup in a blender or with a hand held blitzer.
• Mash with a potato masher the other half of the soup.
• Add the blended half of the soup back with the mashed soup.
• Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
• Add the cream and stir through.
• To top with toast:.
• Slice a baguette into thin slices.
• Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
• Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
• If the slices are too big for the soup, quarter them or half them.
• Serve on top of the soup.

CHEESY POTATO-CAULIFLOWER SOUP

Steps:

• Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
• Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
• Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
• Ladle into bowls and garnish with scallions.

CAULIFLOWER AND POTATO SOUP WITH CHEDDAR CHEESE

Steps:

• In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth , or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
• Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
• Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
• Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter over medium. Saute garlic in butter over medium heat for 1 minute. Add cauliflower, stock, and water and bring to a boil over high heat. Boil for 5 minutes and add potatoes. Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them). Blend with immersion blender or blend in batches in blender. Add fat free half and half and heavy cream and stir. Add cheeses and lower to low heat, stir until melted. Add nutmeg, taste and season with salt and pepper. I would make some homemade croutons and serve the soup with two floating on top.

TWO CHEESE POTATO & CAULIFLOWER SOUP

Steps:

• Melt butter or olive oil in saucepan over medium heat.
• Add onions, cook and stir 4 minutes or until onions are transparent.
• Add garlic, cook and stir for 15 seconds.
• 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.
• 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.
• Add cheeses into soup and stir until melted.

CAULIFLOWER, POTATO AND BLUE CHEESE SOUP

Steps:

• Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
• Add the onion and garlic and cook for 3-4 mins, or until golden.
• Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
• Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
• Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
• Stir through the cream. Top with the oregano and remaining cheese to serve.

SIMPLE CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
• Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
• Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
• When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
• Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.