Cheddar, Cauliflower & Potato Soup |
A delicious, warm soup for a cool, damp day.
Ingredients
Makes 6 to 8 servings.
- 4 cups (1 L) cauliflower (about 1 small head), chopped
- 1 cup (250 ml) potato, diced
- 2 cans (10 oz/284 ml each) condensed chicken broth, undiluted
- 3 tbsp (45 ml) butter
- 2/3 cup (160 ml) onion, chopped
- 1/2 tsp (2 ml) thyme
- 3 tbsp (45 ml) flour
- 3 cups (750 ml) milk
- 2 1/2 cups (625 ml) shredded medium Canadian cheddar cheese
Directions
1. Cook cauliflower and potato in broth until tender. Meanwhile, in large saucepan, melt butter. Over medium heat, sauté onion until tender with thyme. Stir in flour and cook a minute.
2. Gradually whisk in milk. Cook, stirring, until thickened. Stir in cauliflower, potatoes and chicken broth.
3. Remove from heat, add cheese, stirring until cheese melts. Season to taste.
Per serving:
- Energy: 314 Calories
- Protein: 18 g
- Carbohydrates: 17 g
- Fat: 20 g
- Calcium: 413 mg / 41 % DV*
Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by the recipe, in comparison with the quantity recommended.
Recipe and photo courtesy Dairy Farmers of Canada.
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Jim Switzer | September 22, 2010 at 3:58 pm - §
I can half the recipe, but can anyone tell me it freezes well.??
Marg | September 23, 2010 at 10:11 am - §
I wouldn't freeze it because of the milk
ashleigh | December 16, 2011 at 9:06 am - §
I would try freezing it in muffin tins. I've done it with cream of potato soup and it thawed just fine. I just had to add a little bit more milk when I reheated it as it was a little thick the second time around.