Cauliflower Potato Cheese Soup
Elizabeth Jacobs
This is a classic from the New England Soup Factory.
ingredients
- 2 T butter
- 2 minced garlic cloves
- 3 c diced onions
- 1 c diced celery
- 2 heads cauliflower, separated into florets
- 3 Yukon gold potatoes, peeled and diced
- 10 c chicken stock
- 4 c shredded cheddar
- 2 c light cream
- 1 t ground nutmeg
- 1 t dry mustard
- 3 t Worcestershire sauce
- 6 dashed Tabasco sauce
- salt and pepper to taste
directions
- 1
In stockpot, melt butter over medium-high. Add garlic, onions, celery, cauliflower and potatoes. Sauté for 10 minutes.
- 2
Add enough stock to cover and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 30-35 minutes. Remove from heat.
- 3
Add cheese, cream, nutmeg, mustard, Worcestershire, Tabasco, salt and pepper. Puree in a blender or Cuisinart until smooth.
Source: Liz Jacobs
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