Description
This cheesy potato-cauliflower soup is a brightened take on traditional cheese soups. The vinegar, lemon, and cayenne give it a wonderful kick!
Ingredients
- 2 cups chopped cauliflower
- 2 cups cubed red potatoes
- 1 ½ cups vegetable broth
- 1 cup sliced celery
- 1 cup diced carrots
- ½ cup diced onions
- ½ cup salted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 3 tablespoons white vinegar
- 1 ½ teaspoons garlic powder
- 1 teaspoon lemon juice
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 2 cups shredded sharp Cheddar cheese
- ½ cup shredded Swiss cheese
- ½ cup shredded American cheese
- 4 stalks scallions, chopped
Instructions
- Combine cauliflower
- potatoes
- broth
- celery
- carrots
- and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened
- about 10 minutes. Remove from the heat but keep the lid on.
- Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown
- about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened
- 5 to 10 minutes.
- Add veggies and broth to the milk mixture. Continue stirring. Add vinegar
- garlic powder
- lemon juice
- cayenne
- salt
- and pepper. Remove from the heat and slowly add Cheddar
- Swiss
- and American cheeses
- stirring well until melted.
- Ladle into bowls and garnish with scallions.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8