Recipe: Tasty Potato cauliflower and cheese soup

Potato cauliflower and cheese soup. Add potato and cauliflower and toss through. Blend half the soup in a blender or with a hand held blitzer. Mash with a potato masher the other half of the soup.

This delicious soup is rich and hearty, with loads of cauliflower, potatoes, and sharp Cheddar cheese. A little nutmeg and cayenne pepper help to season the soup. Garnish this flavorful soup with a drizzling of extra virgin olive oil or, better yet, chili or garlic infused olive oil. You can cook Potato cauliflower and cheese soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Potato cauliflower and cheese soup

1. It's 5 of medium potatoes, cut into approximately 2 inch chunks.
2. You need 1 1/2 cups of cauliflower florets cut into approximately 1 inch pieces.
3. Prepare 1 can of cream of celery soup.
4. You need 1 can of cream of mushroon soup.
5. It's 1/2 cup of vegetable or chicken stock.
6. You need 1 cup of milk or cream.
7. It's 1 1/2 cups of shredded cheese (i uses colby jack).
8. Prepare 1/2 cup of diced onion.
9. Prepare 1 1/2 tablespoons of minced garlic (i use jarred).
10. Prepare 1/3 cup of chopped chives, you can use freeze dried or fresh.
11. Prepare 1/2 cup of butter.

A yummy cauliflower and potato soup that tastes just like potato soup. Add milk (or broth), potatoes, cauliflower, salt and red pepper. Use a hand held blender or transfer to a regular blender in batches and process til smooth. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth.

Potato cauliflower and cheese soup instructions

1. Boil potatoes and cauliflower until potatoes are just done. When the back of a knife breaks a piece of potato apart with slight pressure, it's done. Approximately 10 minutes.
2. In the crockpot mix together the cream soups, onion, garlic, chives and broth..
3. When potatoes and cauliflower are done drain and return to the pot. Add the butter and use hand masher to mash until potatoes are just mashed not too creamy. Add to the crockpot..
4. Mix milk into crockpot slowly..
5. Add cheese to mixture.
6. Cook on high for 4 hours or low for 6. Try to stir every hour especially if cooking on high..
7. This soup will have little chunks of cauliflower and onion. If you do not want it to be this way you can use a hand blender or food processor to get a smooth texture..

Place a lid on top, turn the heat up to high, and bring the pot up to a boil. If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.