Cheddar, Cauliflower and Potato Soup
- prep time 0 min
- total time 0 min
4 cups (1 L) cauliflower (about 1 small head), chopped
1 cup (250 ml) potato, diced
2 cans (10 oz/284 ml each) condensed chicken broth, undiluted
3 tablespoons (45 ml) butter
⅔ cup (160 ml) onion, chopped
½ teaspoon (2 ml) thyme
3 tablespoons (45 ml) flour
3 cups (750 ml) milk
2 ½ cups (625 ml) shredded medium Canadian Cheddar cheese
1. Cook cauliflower and potato in broth until tender. Meanwhile, in large saucepan, melt butter. Over medium heat, sauté onion until tender with thyme. Stir in flour and cook a minute.
2. Gradually whisk in milk. Cook, stirring, until thickened.
3. Stir in cauliflower, potatoes and chicken broth.
4. Remove from heat, add cheese, stirring until cheese melts. Season to taste.