Succulent Soup
Cheddar, Cauliflower and Potato Soup
A tasty and easy to make soup. Enjoy with wholegrain bread and a side salad.
Preparation Time:
15 Minutes
Ingredients:
| 4 tbsp | butter | 60 mL |
| 1-1/2 cups | diced onion | 375 mL |
| 1 tsp | thyme | 5 mL |
| 8 cups | cauliflower chopped | 2 L |
| 2 cups | diced potato | 500 mL |
| 4 cans | condensed chicken broth, undiluted | |
| 1/3 cup | all purpose flour | 75 mL |
| 5-1/2 cups | milk | 1.375 L |
| 4 cups | shredded medium Canadian Cheddar cheese | 1 L |
Instructions:
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 cheese melts. Season to taste.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)