Creamy Cauliflower and Cheddar Potato Soup
This Creamy Cauliflower and Cheddar Potato Soup is a heartwarming blend of flavors that perfectly captures the essence of winter comfort food. The cauliflower adds a subtle sweetness and a velvety texture, while the sharpness of cheddar cheese enriches every spoonful. Paired with tender potatoes and fragrant herbs, this soup is not only delicious but also incredibly satisfying. It’s perfect for cozy evenings or gatherings with family and friends. Each bowl is topped with indulgently melted Gruyère cheese toast for that delightful crunch, ensuring a complete dining experience that will warm your soul.
N/A
Servings
400
Calories
15
Ingredients
Ingredients
cauliflower
1 head (cut up)
potatoes
4 medium (diced)
leek
1 (chopped)
onion
1 (chopped)
garlic cloves
4 (crushed)
thyme
1 tablespoon (fresh or dried)
basil
1 tablespoon (fresh or dried)
bay leaves
3 (whole)
vegetable stock (or chicken stock)
5 1/2 cups (liquid)
cheddar cheese
2 cups (grated)
cream
1 cup (liquid)
oil
as needed (for sautéing)
butter
as needed (for sautéing)
baguette
1 (sliced)
Gruyère cheese
as needed (sliced for topping)
Instructions
1
In a large pot, heat a combination of oil and butter over medium heat until melted.
2
Add the chopped onion, leek, garlic, thyme, and basil. Sauté for about 5-7 minutes, or until softened and fragrant.
3
Incorporate the diced potatoes and cauliflower florets into the pot, tossing them with the sautéed vegetables to combine.
4
Pour in the vegetable or chicken stock and add the bay leaves. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for approximately 40 minutes, or until the vegetables are tender.
5
Once cooked, carefully remove the bay leaves from the pot.
6
Blend half of the soup using a blender or hand-held mixer for a smooth consistency. Use a potato masher to mash the remaining half, ensuring some chunks remain for texture.
7
Stir the blended soup back into the pot with the mashed portion, and return to low heat.
8
Add in the grated cheddar cheese, stirring until fully melted and incorporated.
9
Pour in the cream and stir through until well-mixed.
10
For the cheese-topped baguette, preheat your oven to 180°C (350°F). Slice the baguette into thin pieces and top each slice with Gruyère cheese.
11
Place the topped baguette slices on a baking tray and bake for approximately 5 minutes, or until the cheese is bubbly and golden.
12
If necessary, cut the toasted slices into smaller pieces for easy serving.
13
Serve the creamy soup hot, garnished with the cheesy baguette slices on top.
Nutrition Information
24.7g
Fat
32g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Cauliflower and Cheddar Potato Soup.
What are the primary ingredients in this soup?
The main ingredients include cauliflower, potatoes, leek, onion, cheddar cheese, and vegetable or chicken stock.
How long does the soup need to simmer?
The soup should simmer for approximately 40 minutes or until the vegetables are tender.
What kind of cheese is used inside the soup?
Grated cheddar cheese is stirred into the soup until melted.
What type of cheese is used for the baguette topping?
Sliced Gruy\u00e8re cheese is used to top the baguette slices.
How is the texture of the soup achieved?
Half of the soup is blended for smoothness, while the other half is mashed to maintain some chunky texture.
Can I use chicken stock instead of vegetable stock?
Yes, the recipe allows for either 5 1/2 cups of vegetable stock or chicken stock.
How many calories are in a serving of this soup?
There are 400 calories per serving.
What is the fat content of this recipe?
The soup contains 24.7g of fat.
How much protein is in each serving?
Each serving provides 14g of protein.
What is the carbohydrate count for this soup?
There are 32g of carbohydrates per serving.
What aromatics are used for the base of the soup?
The base uses chopped onion, leek, and 4 crushed garlic cloves.
Which herbs are included in the recipe?
The recipe calls for thyme, basil, and three whole bay leaves.
Can I use dried herbs?
Yes, the recipe specifies that thyme and basil can be either fresh or dried.
At what temperature should the cheese baguette be baked?
Preheat the oven to 180\u00b0C (350\u00b0F) for the baguette.
How long does it take to bake the Gruy\u00e8re cheese toast?
It takes approximately 5 minutes or until the cheese is bubbly and golden.
How many potatoes are required?
The recipe requires 4 medium diced potatoes.
How much cauliflower is needed?
You will need 1 head of cauliflower, cut up.
When should I remove the bay leaves?
Remove the bay leaves after the simmering process is complete and before blending or mashing.
How much cream is added to the recipe?
One cup of cream is stirred in at the end of the cooking process.
What should I use to sauté the vegetables?
Use a combination of oil and butter as needed for saut\u00e9ing.
How much cheddar cheese is used?
The recipe uses 2 cups of grated cheddar cheese.
Is this recipe suitable for winter?
Yes, it is specifically described as a heartwarming winter comfort food.
How is the garlic prepared?
The 4 garlic cloves should be crushed before being added to the pot.
How do I serve the soup?
Serve the soup hot, garnished with the cheesy baguette slices on top.
Is this an easy recipe to follow?
Yes, the recipe is tagged as an 'easy recipe'.
What tool should I use to mash the vegetables?
A potato masher is recommended for mashing the half of the soup that is not blended.
How many bay leaves are needed?
The recipe calls for 3 whole bay leaves.
Can I use a hand-held mixer for this soup?
Yes, a hand-held mixer or a standard blender can be used to achieve a smooth consistency for half the soup.
What category does this recipe fall into?
It is categorized as a soup, specifically a vegetable, potato, and cauliflower soup.