Cauliflower and Potato Soup with Cheddar Cheese
This creamy Cauliflower and Potato Soup with Cheddar Cheese is rich, velvety, and packed with flavor. The combination of tender cauliflower, hearty potatoes, and sharp cheddar makes this soup both comforting and satisfying.
Equipment
- Large pot For cooking the soup
- Blender or Immersion Blender For pureeing the soup until smooth
- Knife For chopping cauliflower, potatoes, and onions
Ingredients
- 3 cups cauliflower florets chopped into bite-sized pieces
- 2 cups potatoes peeled and diced
- 1 small onion chopped finely
- 2 cloves garlic minced
- 3 cups vegetable broth low sodium preferred
- 1 cup cheddar cheese shredded, sharp or mild
- 1 tablespoon butter for sautéing onions and garlic
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon smoked paprika optional, for added depth
Instructions
- Melt butter in a large pot over medium heat. Add the chopped onions and garlic, stirring until softened and fragrant.
- Add the cauliflower and diced potatoes to the pot. Pour in the vegetable broth and bring to a simmer.
- Cover and let cook for 15-20 minutes, until the vegetables are tender and easily pierced with a fork.
- Use an immersion blender to puree the soup until smooth. If using a traditional blender, blend in batches and return to the pot.
- Reduce heat to low and stir in shredded cheddar cheese. Mix until fully melted and combined.
- Season with salt, black pepper, and smoked paprika. Stir well and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with extra cheese or chopped chives. Serve warm.
Notes
- For a thicker consistency, add an extra half cup of potatoes.
- For extra sharp flavor, use aged cheddar cheese.
- Leftovers can be refrigerated for up to 3 days.
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