Growing up Christmas dinner was usually Cauliflower Cheese soup. My mothers secret was pepper jack cheese which gave the soup the perfect amount of spice. My sister came across Cauliflower-Cheese Soup Recipe – Allrecipes.com which is an exact recipe. It adds carrot, celery, and potato which my mom never did. I gave it a try but added a bit of the secret ingredient and blended it a bit like my mom did.
My two-year old ate two bowls and asked again for more the next day. I loved the added carrot and celery. The added potato allowed a bit less thickener. The best part you don’t need must seasoning but salt and pepper.
- 1 1/2 cup water
- 1-2 stalks celery,chopped
- 1/2 large onion, chopped
- 1/2 cup carrot, chopped
- 1 large russet potato, peeled and cubed
- 1 medium head cauliflower, cut in florets
- 4 Tbs butter
- 4 Tbs flour
- 1 1/2 – 2 cups milk or half and half
- salt and pepper, to taste
- 1 cup cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
In a medium pot combine water with celery, carrots, onions, potatoes, and cauliflower. Bring water to a boil, cover with a lid and simmer for about 15 minutes until vegetables start to become tender.
In a large pot or dutch oven melt butter. Add in flour and cook about 2 minutes on medium heat.
Stir in milk until smooth and mixture begins to thicken.
Add in the water and vegetables. Continue to cook until all vegetables are tender, season with salt and pepper.
It you prefer a smoother soup, use an immersion blender at this time to blend to desired consistency.
Stir in cheese and taste again for any seasoning needed.
Enjoy piping hot with a good loaf of bread.