11/03/2014 Creamy Cheddar Cauliflower Soup

Creamy Cheddar Cauliflower Soup

1 ½ Tbsp. unsalted butter
1 large onion, finely chopped
3 ¾ cups chicken broth
1 head cauliflower, cored and separated into small florets
1 Yukon Gold or potato of choice, peeled and coarsely chopped
1 tsp. salt, or to taste
1/8 tsp. freshly ground pepper
1 ½ cups heavy cream
½ to 1 cup grated Cheddar cheese
Chopped chives, optional

 

In a large pot, melt the butter over medium heat.

Add the onion and cook, stirring, until it is translucent for about 8 to 10 minutes.

Add the stock, cauliflower, potato, salt and pepper and bring to a boil over high heat.

Reduce the heat and boil gently, stirring occasionally, until the cauliflower and potato are very tender, about 18 to 20 minutes.

Remove the pot from the stove.

 

If desired, puree the soup in a blender until smooth.

Return the soup to the pot and stir in the cream.

Heat over medium-low heat until hot (do not boil), then gradually stir in the cheese until melted and smooth.

Serve and enjoy!