Cauliflower Veggie and Cheddar Soup

 This is a recipe you’ll want to feed to folks who hate veggies. The soup is pureed and includes cheese, so they’ll never know it is full of cauliflower, carrots, and celery.

Cauliflower Veggie and Cheddar Soup

 Serve this scrumptious soup with some fresh bread and a big green salad. 

Serves 4

1 tablespoon butter
1 yellow onion, chopped
1 clove garlic, minced
1 head of cauliflower, cut into small florets
2 medium-large carrots, peeled and diced small
2 celery stalks, diced small
2 medium sized russet potatoes, peeled and diced small
1/2 teaspoon dried dill
4 cups chicken stock 
1 1/2 cups sharp cheddar cheese, grated
3 cups whole milk
Salt and pepper to taste

Directions:

Heat butter over medium-high heat in a Dutch oven or soup pot.  

Sauté onion in butter until translucent, about 5 minutes. Add the garlic, cauliflower, carrots, and celery. Sauté 10 minutes until softened, stirring occasionally.

Add potatoes, dill, and stock. Bring to a boil and simmer until potatoes are tender and easily pierced by a fork, about 15 minutes.  

Remove from heat and puree with a hand blender or in a blender until relatively smooth. 

Return to the stove. Stir in cheese and milk. Reheat gently, being careful not to boil. 

Season with salt and pepper and serve. 

Other  Soups To Try:

Lentil Soup

Carrot soup with a hint of curry