Cauliflower and Potato Soup With Cheddar Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/21/21
Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 10 servings
Nutrition Facts (per serving)
372 Calories
25g Fat
23g Carbs
16g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 372
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 71%
Cholesterol 82mg 27%
Sodium 2569mg 112%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 16g
Vitamin C 45mg 226%
Calcium 319mg 25%
Iron 2mg 8%
Potassium 660mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious soup is rich and hearty, with loads of cauliflower, potatoes, and sharp Cheddar cheese. A little nutmeg and cayenne pepper help to season the soup.

Garnish this flavorful soup with a drizzling of extra virgin olive oil or, better yet, chili or garlic infused olive oil. It would also be great with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

This soup makes between 2 1/2 and 3 quarts, enough for about 10 (1-cup) servings. It's perfect for a dinner party soup course or served with sandwiches for a fabulous lunch.

Ingredients

  • 3 tablespoons unsalted butter

  • 1 1/2 cups chopped onions

  • 1 cup chopped celery

  • 1 large head cauliflower, broken into small florets, about 6 to 8 cups of florets

  • 3 medium yellow or gold potatoes, peeled and cubed

  • 1/2 teaspoon finely minced garlic

  • 4 to 6 cups chicken broth, divided

  • 1 cup cream, light cream or heavy cream

  • 12 ounces shredded sharp cheddar cheese, or a combination of sharp and mild cheddar

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon dry mustard

  • 1/8 teaspoon ground cayenne

  • 1/4 teaspoon freshly ground black pepper

  • Sea salt, to taste

Steps to Make It

  1. In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.

  2. Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.

  3. Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.

  4. Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.