Cauliflower Sharp Cheddar Soup

Cheesy, easy soup! In this recipe, I've kept some chunks of veggies in the otherwise creamy soup, which I think gives it a nice texture.

1 Tbsp. olive oil 1/4 c. chopped spring onion (or other mild onion)

1 small head cauliflower, broken into small bite-sized florets 2 cups small diced potatoes

1 quart chicken stock (+ more)

1/2 c. aged Sharp Cheddar Cheese Salt and freshly ground black pepper

Saute onion in olive oil (use soup pot) for about 2-3 min. Don’t brown.

Add the cauliflower, potatoes and 1 quart stock. Bring to a boil. Reduce the heat to a low simmer, cover, and cook until the veggies are fork-tender, about 10 minutes- but will depend on the size of your vegetable pieces, so check often after about 5 minutes. Remove from heat.

Scoop out about a cup of veggies and set aside. Puree the soup in a blender, (or with a hand blender), and return it to the pot. Next, stir veggie pieces back into the pot. Add a little more broth, as needed, to bring soup to the consistency of your liking.

Add the cheese and season to your taste with salt and pepper. Whisk until cheese melts.

Serve with bread or garlic toasts.

Recipe created or adapted by Liz Talley, Urban Graze

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