Cheddar, Cauliflower and Potato Soup

Name: Cheddar, Cauliflower and Potato Soup
Yield: 6 - 8 servings
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

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

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

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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.