Two Cheese Potato Cauliflower Soup Recipes

Steps:

• Melt butter or olive oil in saucepan over medium heat.
• Add onions, cook and stir 4 minutes or until onions are transparent.
• Add garlic, cook and stir for 15 seconds.
• Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
• Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
• Add cheeses into soup and stir until melted.

Steps:

• In a large pot add oil and butter and melt.
• Saute onion, leek, garlic, thyme and basil until softened.
• Add potato and cauliflower and toss through.
• Add vegetable stock and bay leaves and cook for around 40 minutes.
• Remove bay leaves.
• Blend half the soup in a blender or with a hand held blitzer.
• Mash with a potato masher the other half of the soup.
• Add the blended half of the soup back with the mashed soup.
• Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
• Add the cream and stir through.
• To top with toast:.
• Slice a baguette into thin slices.
• Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
• Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
• If the slices are too big for the soup, quarter them or half them.
• Serve on top of the soup.

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.