Cauliflower and Sharp Cheddar Soup

A delicious soup for any time of year!

1 Tbsp. olive oil 1/4 c. chopped green onion, leek, or other mild onion

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

1 quart chicken stock (+ more)

1/2 c. aged Sharp Cheddar Cheese (+ a little more if you like it extra cheesy) Salt and freshly ground black pepper

Saute onion in olive oil (use soup pot) for about 5 min. Don’t brown.

Add the cauliflower, potatoes and 1 quart stock and bring to a boil. Reduce the heat to a low simmer; cover, and cook until the veggies are tender, about 8-12 minutes. Remove from heat.

Scoop out about a cup of veggies and set aside. Using a hand blender, puree the soup, or puree in small batches in a standard blender and return it to the pot. Next put veggie pieces back into the pot. Add the cheese and season to your taste with salt and pepper. Whisk until cheese melts.

Serve warm with bread or garlic toasts.

Recipe created or adapted by Liz Talley, Urban Graze

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