Cauliflower Cheddar Soup

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Ingredients

2 Tbsp butter
2 cups sliced onion
1 1/2 cups sliced celery (about 2 to 3 ribs)
1/2 cup sliced carrot (1 small carrot)
1 1/2 Tbsp minced garlic
2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups
6 cups chicken stock
6 cups of roughly chopped cauliflower florets (see How to Cut and Core Cauliflower)
2 bay leaves
1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
1 teaspoon Worcestershire sauce

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