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Cauliflower, Potato & Cheddar Soup

Ingredients

  • 1 tbsp oil (15 ml)
  • 1 white or yellow onion, chopped
  • 3 garlic cloves, minced
  • 400 g potatoes, peeled and diced
  • 1 medium cauliflower (head + stem), chopped
  • 960 ml water or vegetable stock (4 cups)
  • 180 ml milk (3/4 cup)
  • 2 generous handfuls grated cheddar (≈150–180 g)
  • 1/4 tsp dry mustard
  • Salt and black pepper, to taste
  • Freshly grated nutmeg, to taste
  • 240 ml single cream (1 cup)

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion ~7 minutes until soft; add garlic for final minute.
  2. Add potatoes, cauliflower, stock (or water), and milk. Bring to a boil; reduce to a gentle simmer, cover, and cook 15 minutes until vegetables are tender.
  3. Blend soup smooth (immersion blender or in batches) and return to pot.
  4. Stir in cheddar, dry mustard, salt, pepper, and nutmeg until cheese melts.
  5. Add cream, warm gently (do not boil). Adjust seasoning and serve.

Source

Adapted from personal notes; quantities standardized.