Two Cheese Potato Cauliflower Soup Recipes

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CHEESY CAULIFLOWER AND POTATO SOUP



Cheesy Cauliflower and Potato Soup image

Cheesy Cauliflower and Potato Soup is rich and creamy without being overly heavy. Eat your vegetables and enjoy them, too!

Provided by Beth - Budget Bytes

Categories     Dinner     Lunch     Soup

Time 1h

Number Of Ingredients 11

1 yellow onion ($0.32)
1 Tbsp olive oil ($0.16)
1 head cauliflower ($1.99)
1.5 lb. russet potatoes ($1.42)
4 cups vegetable broth ($0.52)
12 oz. evaporated milk ($0.65)
1/2 tsp smoked paprika ($0.05)
1 tsp salt ($0.03)
freshly cracked black pepper ($0.05)
4 oz. medium cheddar, shredded ($0.85)
3 green onions*, sliced ($0.33)

Steps:

  • Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
  • Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
  • Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
  • Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
  • Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
  • Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.

Nutrition Facts : ServingSize 1.5 Cups, Calories 304.5 kcal, Carbohydrate 36.53 g, Protein 12.78 g, Fat 12.7 g, Fiber 4.03 g, Sodium 1183.65 mg

CHEESY CAULIFLOWER AND POTATO SOUP



Cheesy Cauliflower and Potato Soup image

"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen cauliflower
1 cup frozen sliced carrots
3 tablespoons dried minced onion
1 tablespoon chicken bouillon granules
2-1/4 cups water, divided
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/2 teaspoon garlic powder
1/8 teaspoon ground nutmeg
4 teaspoons cornstarch
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

Nutrition Facts : Calories 231 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

CAULIFLOWER POTATO SOUP



Cauliflower Potato Soup image

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Provided by AMYL22

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 12

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

Steps:

  • Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  • Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
  • Cook on Low, stirring occasionally, for 2 1/2 hours.
  • Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g

CAULIFLOWER AND POTATO SOUP WITH CHEDDAR CHEESE



Cauliflower and Potato Soup With Cheddar Cheese image

Whether you're looking for a great soup for lunch with sandwiches, or for a dinner party soup course, this cauliflower-potato soup is perfect.

Provided by Diana Rattray

Categories     Side Dish     Appetizer     Entree     Soup

Time 1h5m

Yield 10

Number Of Ingredients 15

3 tablespoons butter
1 1/2 cups onions (chopped)
1 cup celery (chopped)
1 large cauliflower head (broken into small florets, about 6 to 8 cups of florets )
3 medium potatoes (yellow or gold, peeled and cubed)
1/2 teaspoon garlic (finely minced)
4 to 6 cups chicken broth ( divided )
1 cup cream ( light cream or heavy cream )
12 ounces Cheddar cheese (shredded sharp, or a combination of sharp and mild Cheddars)
1 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg (ground)
1/2 teaspoon dry mustard
1/8 teaspoon cayenne (ground)
1/4 teaspoon black pepper (freshly ground)
Sea salt to taste

Steps:

  • In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth , or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
  • Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
  • Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
  • Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

Nutrition Facts : Calories 372 kcal, Carbohydrate 23 g, Cholesterol 82 mg, Fiber 4 g, Protein 16 g, SaturatedFat 14 g, Sodium 2569 mg, Sugar 8 g, Fat 25 g, ServingSize 10 Servings, UnsaturatedFat 0 g

TWO-POTATO SOUP



Two-Potato Soup image

Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. "For variety, I sometimes add chopped celery and a dash of green hot sauce."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield about 3 cups.

Number Of Ingredients 14

1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese

Steps:

  • Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

Nutrition Facts : Calories 245 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

CREAM OF CAULIFLOWER CHEESE & POTATO SOUP



Cream of Cauliflower Cheese & Potato Soup image

I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight.

Provided by ozzygirl

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 head cauliflower (cut up)
4 medium sized potatoes
1 leek, chopped
1 onion, chopped
4 garlic cloves, crushed
1 tablespoon thyme
1 tablespoon basil
3 bay leaves
5 1/2 cups vegetable stock (or chicken stock)
2 cups of grated cheddar cheese
1 cup cream
oil
butter
baguette, slices
gruyere cheese

Steps:

  • In a large pot add oil and butter and melt.
  • Saute onion, leek, garlic, thyme and basil until softened.
  • Add potato and cauliflower and toss through.
  • Add vegetable stock and bay leaves and cook for around 40 minutes.
  • Remove bay leaves.
  • Blend half the soup in a blender or with a hand held blitzer.
  • Mash with a potato masher the other half of the soup.
  • Add the blended half of the soup back with the mashed soup.
  • Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
  • Add the cream and stir through.
  • To top with toast:.
  • Slice a baguette into thin slices.
  • Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
  • Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
  • If the slices are too big for the soup, quarter them or half them.
  • Serve on top of the soup.

CHEESY CAULIFLOWER-POTATO SOUP



Cheesy Cauliflower-Potato Soup image

A creamy cauliflower-potato soup that's cheesy, delicious, and easy to make.

Provided by James

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 11

1 large head cauliflower, chopped
2 medium russet potatoes, peeled and chopped
2 medium Spanish onions, chopped
1 (32 ounce) container chicken broth
2 tablespoons bacon bits
2 cups shredded sharp Cheddar cheese
1 cup milk
¼ cup cream
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper

Steps:

  • Place cauliflower, potatoes, and onions in a large pot. Pour in chicken broth and bacon bits, cover, and bring to a boil over high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Stir in Cheddar cheese, milk, cream, salt, black pepper, and cayenne pepper until thoroughly combined and cheese has melted.
  • Puree soup with an immersion blender until smooth. Adjust seasoning as needed.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 22 g, Cholesterol 52.9 mg, Fat 15.7 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 9.6 g, Sodium 1336.7 mg, Sugar 6.7 g

TWO CHEESE POTATO & CAULIFLOWER SOUP



Two Cheese Potato & Cauliflower Soup image

I found this recipe before I decided to follow a lower fat diet, so I often reduce the cheese amount and it works just as well. I've also combined it with the Weight Watchers Baked Potato Soup #261058 for a nice lower fat recipe. I use broth when doing the baked potato version. Also adding roasted garlic is quite tasty. Can do the potatoes peeled or unpeeled. The cauliflower can be fresh or frozen.

Provided by Chef Johnsonville

Categories     Potato

Time 30m

Yield 1 pot of soup, 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter or 1 tablespoon olive oil
1 cup onion, chopped
5 garlic cloves, chopped
5 cups milk
1 lb yukon gold potato, peeled
1 lb cauliflower, frozen
1 teaspoon salt
1/4 teaspoon red pepper, crushed
1 1/2 cups shredded sharp cheddar cheese
1/2 cup blue cheese, crumbled

Steps:

  • Melt butter or olive oil in saucepan over medium heat.
  • Add onions, cook and stir 4 minutes or until onions are transparent.
  • Add garlic, cook and stir for 15 seconds.
  • Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
  • Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
  • Add cheeses into soup and stir until melted.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP



Slow-Cooker Cauliflower, Potato and White Bean Soup image

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 8h25m

Yield 6 servings

Number Of Ingredients 16

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
1/2 yellow onion, minced
3 garlic cloves, smashed and minced
3 1/2 cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about 1/4 lemon)
8 ounces sour cream (1 cup), at room temperature
1/2 cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
  • Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

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