Cauliflower Soup with Cheese

Ingredients

• 4 tablespoons salted butter
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 3 tablespoons minced fresh parsley
• 8 cups chicken broth
• 1 large head cauliflower, cored and cut into small florets
• 1 tablespoon chopped fresh thyme
• 2 cups 2% milk
• ½ cup half-and-half
• ¼ cup sour cream
• 1 ½ cups shredded Cheddar cheese
• salt and ground black pepper to taste

Step 1

Melt the butter in a large pot over medium heat. Toss in the onion, celery, and garlic, and cook them until they’re soft and fragrant, about 3 minutes. Next, add the potatoes and parsley, then pour in the chicken broth. Stir in the cauliflower and thyme, and bring everything to a boil.

Step 2

Once boiling, lower the heat, cover the pot, and let it simmer gently for about 45 minutes, or until the cauliflower and potatoes are nice and tender. Take the pot off the heat and let it cool for about 15 minutes.

Step 3

Working in batches, blend about 2 cups of the soup at a time in a food processor until smooth, then pour it back into the pot. Stir in the milk, half-and-half, and cream until everything’s well combined. Season with salt and pepper to taste.

Step 4

Finally, add the Cheddar cheese and cook over low heat, stirring occasionally, until the cheese melts and the soup is warmed through—this should take about 5 more minutes. Serve and enjoy!