Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cheesy cauliflower and potato soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring Refrigerated leftovers of this Cheesy Cauliflower and Potato soup reheat very well. Cheesy cauliflower potato soup is an easy, gluten free one pot dinner made in your Instant Pot.
Cheesy Cauliflower and Potato Soup is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cheesy Cauliflower and Potato Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have cheesy cauliflower and potato soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cheesy Cauliflower and Potato Soup:
- Make ready 1 yellow onion
- Take 1 Tbsp minced garlic
- Make ready Tbsp olive oil
- Make ready 1 head cauliflower
- Get 1.5 lbs russet potatoes
- Get 4 cups vegtable roth
- Make ready 12 oz evaporated milk
- Take 1/2 tsp smoked paprika
- Make ready 1 tsp salt
- Make ready Fresh cracked pepper
- Prepare 8 oz shedded medium cheddar cheese
- Get 3 green onions
Remove half of the soup and puree in small batches using a food processor or liquidiser. Return to the pot and stir in the broccoli, cauliflower and Cheddar cheese. 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.
Steps to make Cheesy Cauliflower and Potato Soup:
- Dice onion and add to soup pot along with minced garlic and olive oil. Saute until the onion is soft
- Peel and dice the potatoes into 1 inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the pot along with vegetable broth. Place a lid on top, turn tge heat to high and bring pot to a boil. Once boiling, reduce heat to medium-low and let simmer for about 20 minutes or until potatoes and cauliflower are extremely soft
- Add evaporated milk to soup. Use immersion blender to puree mixture.
- Once soup is pureed, season with smoked paprika, salt and fresh cracked pepper (10-15 cranks)
- Heat soup to add cheese, one handful at a time until fully melted.
- Serve with sliced green onions for an added pop of flavor.
Prepped and ready to go with delicious freeze dried ingredients, jar meals are a sanity saver! Make a bunch in advance and you've always got dinner on the. I present to you the best vegan cheesy cauliflower cashew soup recipe ever! Extra creamy, silky and dreamy, made with cashews, potatoes and nutritional yeast, gluten free + you don't even need to roast anything. Garnish with fresh chives, add in some broccoli florets or leafy kale to boost the nutritional.
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