Cheddar, Cauliflower and Potato Soup
A delicious warming soup on a cold, damp day. Enjoy with wholegrain bread and a side salad.
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 20 - 25 mins
- Yields 6 to 8 servings
Preparation
What You Need
Instructions
In large pot, melt butter over medium-high heat; cook onion and thyme, for about 3 minutes or until onion is tender. Add cauliflower, potato and broth; bring to boil. Cover and reduce heat to medium, cook about 8 to 10 minutes or until vegetables are tender.
Whisk flour into milk; gradually stir into soup. Increase heat to medium-high, cook stirring occasionally for about 8 minutes or until slightly thickened.
Remove from heat; add cheese, stirring until cheese melts. Season to taste.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 314 CaloriesProtein: 18 g
Carbohydrate: 17 g
Fat: 20 g
Calcium: 41 % / 413 mg
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Janet
May 11th, 2010
I usually blend the cooked cauliflower with the broth to give it a creamier texture. On days when I want a little heartier soup I add more potatoes.
