Description
A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!
Ingredients
- 4 tablespoons salted butter
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and cubed
- 3 tablespoons minced fresh parsley
- 8 cups chicken broth
- 1 large head cauliflower, cored and cut into small florets
- 1 tablespoon chopped fresh thyme
- 2 cups 2% milk
- ½ cup half-and-half
- ¼ cup sour cream
- 1 ½ cups shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 8