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Cauliflower Potato Cheddar Soup

5 from 1 vote
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Course Soup

Ingredients
  

  • 1 med onion, diced
  • 1 med head of cauliflower, broken into florets
  • 4-5 med potatoes, peeled and quartered
  • 4 c water
  • 4 c milk (I use 1%)
  • 1 tbsp each of oregano, basil and Italian seasoning
  • 3 bay leaves
  • 1/4 c butter or margarine
  • 3 tbsp flour
  • 2 c milk
  • 1 c table cream
  • 2 c cheddar cheese
  • 1/8 tsp cayenne pepper
  • 3 tbsp vegeta
  • salt and pepper to taste

Instructions
 

  • Dice onion and place in a large pot.
  • Peel and quarter the potatoes and add to the pot.
  • Break cauliflower into pieces and add to the pot.
  • Add water, milk and oregano, basil, Italian seasoning and bay leaves.
  • Bring to a boil and then reduce heat.
  • Cook until cauliflowers and potatoes are tender.
  • Remove bay leaves.
  • Puree soup with a hand blender to your desired consistency. I like it with few smaller chunks of potatoes and cauliflower. Reduce heat to low.
  • In a large skillet, melt butter and add flour to make a rue. Cook, stirring until flour cooks and browns slightly.
  • Add milk and cream to rue and whisk until mixture thickens slightly and comes to bubble.
  • Add to soup mixture and bring to a boil.
  • Reduce heat and add cheese. Stir until melted.
  • Add vegeta and season with pepper to taste if necessary.

Notes

When adding rue to soup base, make sure that the rue with cream is hot to avoid the soup from breaking.  
Vegeta is an amazing seasoning, but is salt based.  I tend to add the seasoning a bit at a time to not over season with salt.