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Cream Of Cauliflower Cheese & Potato

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Ingredients

Adjust Servings:
1 head cauliflower (cut up)
4 medium sized potatoes
1 leek, chopped
1 onion, chopped
4 garlic cloves, crushed
1 tablespoon thyme
1 tablespoon basil
3 bay leaves
5 1/2 cups vegetable stock (or chicken stock)
2 cups of grated cheddar cheese
1 cup cream
oil
butter
baguette, slices

Nutritional information

632.3
Calories
338 g
Calories From Fat
37.6 g
Total Fat
23.6 g
Saturated Fat
125.7 mg
Cholesterol
432.9 mg
Sodium
54.4 g
Carbs
9.2 g
Dietary Fiber
7.5 g
Sugars
23.3 g
Protein
364g
Serving Size

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Cream Of Cauliflower Cheese & Potato

Features:
    Cuisine:

    I made this today and followed everything except cut back a little on the spices, didn't want it to be too overpowering, and used fat free half and half instead of cream. It was great, thank you for sharing!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cream of Cauliflower Cheese & Potato Soup, I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it A winter warmer that will delight , I made this today and followed everything except cut back a little on the spices, didn’t want it to be too overpowering, and used fat free half and half instead of cream It was great, thank you for sharing!, I have made this 3 times it is the best cauliflower and cheese soup I have had yet! Thanks for sharing!


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    Steps

    1
    Done

    In a Large Pot Add Oil and Butter and Melt.

    2
    Done

    Saute Onion, Leek, Garlic, Thyme and Basil Until Softened.

    3
    Done

    Add Potato and Cauliflower and Toss Through.

    4
    Done

    Add Vegetable Stock and Bay Leaves and Cook For Around 40 Minutes.

    5
    Done

    Remove Bay Leaves.

    6
    Done

    Blend Half the Soup in a Blender or With a Hand Held Blitzer.

    7
    Done

    Mash With a Potato Masher the Other Half of the Soup.

    8
    Done

    Add the Blended Half of the Soup Back With the Mashed Soup.

    9
    Done

    Return to Heat and Add the Cheese. Stir Till Dissolved (this Wont Take Long So Dont Leave It Too Long).

    10
    Done

    Add the Cream and Stir Through.

    11
    Done

    to Top With Toast:.

    12
    Done

    Slice a Baguette Into Thin Slices.

    13
    Done

    Cover the Slices With Slices of Gruyere Cheese (if You Dont Have Gruyere, Then Use Cheddar or Whatever Cheese Suits You).

    14
    Done

    Bake the Slices in the Oven For About 5 Minutes at 180 Until the Cheese Has Melted.

    15
    Done

    If the Slices Are Too Big For the Soup, Quarter Them or Half Them.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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