Name: Cheddar, Cauliflower and Potato Soup
Ingredients: 4 cup (1 L) cauliflower (about 1 small head), chopped; 1 cup (250 ml) potato, diced; 2 can (10 oz/284 ml each) condensed chicken broth, undiluted; 3 Tbsp (45 ml) butter; ⅔ cup (160 ml) onion, chopped; ½ tsp (2 ml) thyme; 3 Tbsp (45 ml) flour; 3 cup (750 ml) milk; 2 ½ cup (625 ml) shredded medium Canadian Cheddar cheese

Brought to you by Dairy Farmers of Canada

Ingredients

cup (1 L) cauliflower (about 1 small head), chopped

cup (250 ml) potato, diced

can (10 oz/284 ml each) condensed chicken broth, undiluted

Tbsp (45 ml) butter

⅔

cup (160 ml) onion, chopped

tsp (2 ml) thyme

Tbsp (45 ml) flour

cup (750 ml) milk

2 ½

cup (625 ml) shredded medium Canadian Cheddar cheese

Ingredient Substitution Guide

Directions

Step 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.

Step 2

Gradually whisk in milk. Cook, stirring, until thickened.

Step 3

Stir in cauliflower, potatoes and chicken broth.

Step 4

Remove from heat, add cheese, stirring until cheese melts. Season to taste.

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