Cheddar, Cauliflower and Potato Soup

A delicious warming soup on a cold, damp day. Enjoy with wholegrain bread and a side salad.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 6 - 8 servings
cheddar cauliflower and potato soup

Ingredients

  • 4 cups (1 L) cauliflower chopped
  • 1 cup (250 mL) potato diced
  • 2 1/4 cups (560 mL) chicken broth
  • 3 tbsp (45 mL) butter
  • 2/3 cup (160 mL) onion chopped
  • 1/2 tsp (2 mL) dried thyme
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • 2 1/2 cups (625 mL) shredded Medium Canadian Cheddar cheese

Preparation

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 it melts. Season to taste.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 314 Calories
Protein: 18 g
Carbohydrate: 17 g
Fat: 20 g
Calcium: 41 % / 413 mg