Two Cheese Potato Cauliflower Soup Recipes

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

CAULIFLOWER POTATO SOUP

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

TWICE-BAKED POTATOES WITH CAULIFLOWER AND CHEESE

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
• When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

CHEESY POTATO-CAULIFLOWER SOUP

Steps:

• Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
• Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
• Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
• Ladle into bowls and garnish with scallions.

TWO CHEESE POTATO & CAULIFLOWER SOUP

Steps:

• Melt butter or olive oil in saucepan over medium heat.
• Add onions, cook and stir 4 minutes or until onions are transparent.
• Add garlic, cook and stir for 15 seconds.
• Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
• Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
• Add cheeses into soup and stir until melted.

CREAM OF CAULIFLOWER CHEESE & POTATO SOUP

Steps:

• In a large pot add oil and butter and melt.
• Saute onion, leek, garlic, thyme and basil until softened.
• Add potato and cauliflower and toss through.
• Add vegetable stock and bay leaves and cook for around 40 minutes.
• Remove bay leaves.
• Blend half the soup in a blender or with a hand held blitzer.
• Mash with a potato masher the other half of the soup.
• Add the blended half of the soup back with the mashed soup.
• Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
• Add the cream and stir through.
• To top with toast:.
• Slice a baguette into thin slices.
• Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
• Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
• If the slices are too big for the soup, quarter them or half them.
• Serve on top of the soup.