Cauliflower Cheddar Soup

Ingredients

• 2 tbsp butter
• 2 cup onion (Sliced)
• 1.5 cup celery (Sliced; about 2 to 3 ribs)
• 0.5 cup carrot (Sliced; 1 small carrot)
• 1.5 tbsp garlic (Minced)
• 2 cup Yukon gold potatoes (Peeled and thinly sliced; about 1 1/2 to 2 cups)
• 6 cup chicken stock
• 6 cup cauliflower (Roughly chopped; the core may also be used)
• 2 bay leaves
• 1.5 tsp fresh thyme leaves (Alternatively, use 1 tsp dried thyme)
• 1 tsp kosher salt
• 0.125 tsp freshly ground black pepper
• 1.5 cup sharp cheddar cheese (Grated; about 6 ounces)
• 1 tsp Worcestershire sauce

Steps

1. 1

   Melt the butter in a large 5- to 6-quart Dutch oven or other thick-bottomed pot over medium-high heat. Add the sliced onion, celery, and carrot, and cook for 5 to 8 minutes, until the onion has softened.

2. 2

   Add the minced garlic and cook for 1 minute more, until fragrant.

3. 3

   Add the sliced potatoes, chicken stock, chopped cauliflower, bay leaves, thyme, kosher salt, and black pepper. Increase the heat to high and bring the stock to a simmer.

4. 4

   Lower the heat to maintain a simmer. Partially cover the pot and cook for 12 to 15 minutes, or until the vegetables are completely tender.

5. 5

   Remove the pot from the heat and remove the bay leaves. Using an immersion blender, or working in batches with a standing blender, purée the soup until completely smooth.

6. 6

   Slowly add the grated cheddar cheese while continuing to purée the soup. Continue until the cheese is completely blended.

7. 7

   Stir in the Worcestershire sauce. Taste and add more salt and pepper if needed.

8. 8

   Serve the soup hot. It may be served with crusty bread and a side salad.

Notes

Leftovers keep refrigerated for up to 5 days or can be frozen for up to 3 months. To freeze, cool the soup completely before transferring it to freezer containers or bags. Thaw overnight in the refrigerator, or reheat directly from frozen over low heat on the stovetop. If the soup separates during reheating, blend it again. Use caution when blending hot soup in a standing blender.

Nutrition per serving

• soup
• main
• vegetarian
• comfort food
• pureed
• stovetop
• cold-weather
• make-ahead