Description
This easy two cheese potato and cauliflower soup is rich, creamy, and comforting. Made with Yukon Gold potatoes, cauliflower, Cheddar, and blue cheese, it’s the perfect cozy homemade soup for chilly days.
Ingredients
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1 tablespoon butter
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1 cup chopped onion
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2 cloves garlic, minced
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5 cups whole milk
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1 pound Yukon Gold potatoes, diced
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1 pound cauliflower florets
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1½ teaspoons salt
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⅛ teaspoon ground red pepper
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1½ cups (6 ounces) shredded sharp Cheddar cheese
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⅓ cup crumbled blue cheese
Instructions
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Melt butter in a large saucepan over medium-high heat. Add onion and cook for about 4 minutes, stirring occasionally, until translucent. Add garlic and cook for 15 seconds.
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Add milk, potatoes, cauliflower, salt, and red pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until vegetables are tender. Remove from heat and cool slightly.
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Working in batches, blend soup in a blender or food processor until smooth. Return soup to the saucepan and warm over medium heat.
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Remove from heat and stir in Cheddar and blue cheese until melted and smooth. Serve warm.
Notes
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For a milder flavor, reduce the blue cheese or substitute Gruyère or white Cheddar.
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Use frozen cauliflower florets if needed (same weight).
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For a thinner soup, add a splash of milk or broth when reheating.
- Prep Time: 10 MINS
- Cook Time: 25 MINUTES
- Category: SOUP
- Method: STOVETOP
- Cuisine: COMFORT FOOD