CREAMY CAULIFLOWER CHEDDAR SOUP - Learn how to make - Recipe

DELICIOUS & HEALTHY for YOU!! A soup loaded with this popular cruciferous vegetable (known as a superfood)...CAULIFLOWER!! Fast & easy to make!! Silky & satisfying to eat, any time of the year!! Click on SHOW MORE below for recipe...

CREAMY CAULIFLOWER CHEDDAR SOUP:

• 3 cups chicken broth or vegetable broth
• 1 medium onion, peeled & chopped
• 1 large potato, peeled & cubed
• 2 tablespoon butter, optional
• 1 cup white Cheddar Cheese, shredded
• 3 garlic cloves, peeled
• 1 medium Cauliflower, cut into florets
• 1/4 teaspoon pepper
• 1/2 teaspoon kosher salt
• 1 cup milk
• 1 tablespoon olive oil
• 1 celery stock, diced

1. Heat a 4-quart Dutch-Oven or heavy bottom pan, over medium heat. Add oil, onions, celery, and garlic cloves. Cook 5 minutes. Stirring occasionally.
2. Add potato cubes, cauliflower florets, broth, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and cook 20 minutes or until vegetables are tender. Remove from heat, and cool slightly.
3. Working in small batches, add soup to blended. Puree. Return soup back to Dutch-Oven or pan. Heat over medium-low. Add shredded cheddar cheese to pureed cauliflower mixture. Stir until cheese has melted. Add milk and butter (optional). Whisk well.
4. Garnish soup with shredded cheese, croutons, and parsley. Serve warm.

TIPS: Store leftover soup in mason jars or airtight containers in refrigerator up to 3 days or in freezer up to 3 months.