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Ingredients
| water: 3/4 cup |
| cauliflower heads: 1 cup (chopped) |
| russet potatoes (diced): 1 cup |
| celery (chopped): 1/2 cup (finely chopped) |
| carrots (grated): 1/2 cup (diced) |
| onions (chopped): 1/4 cup |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 3 cups |
| salt (to taste) |
| black pepper (to taste) |
| cheddar cheese: 4 oz (shredded) |
Cauliflower-Cheese Soup
Credit: AllRecipes
User rating:
"A soothing cheesy soup. Serve with a roll and a salad."
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Prep Time
20 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
- Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.