Cheddar, Cauliflower & Potato Soup

-
This is a super easy soup that my kids love. It is from a dairy ad in Canadian Living from ages ago. Add a crusty bread and salad and it's a perfect light dinner or lunch.

4 cups cauliflower (about 1 small head), chopped
1 cup potato, diced
20 oz. chicken broth (either homemade or canned condensed)
3 Tbsp butter or margarine
2/3 cup onion, chopped
1/2 tsp thyme
3 Tbsp flour
3 cups milk
2 1/2 cups shredded medium (I use old) cheddar cheese

Method:
Cook cauliflower and potato in broth until tender. Meanwhile, in large saucepan, melt butter. Over medium heat, saute onion until tender with thyme. Stir in flour and cook one minute. Gradually whisk in milk. Cook, stirring, until thickened. Stir in cauliflower, potato and chicken broth. Remove from heat, add cheese, stirring until cheese melts. Season to taste. Makes 6 to 8 servings.

Yummy and even better the next day!

Comments

  1. In My WorldOctober 6, 2009 at 10:50 AM

    Welcome to our blog, Sharon. I'm looking forward to trying your recipe. I LOVE soups.

    ReplyDelete

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready
Read more

Legal Lasagna

-
Since I am doing Herbal Magic at the moment, I have been looking over their recipes. Mum and I tried this one Sunday and even though it says it serves four we managed to get several servings from it. INGREDIENTS 2 cups tomato, diced 1 cup celery, chopped ½ cup green onion, chopped 1 cup green pepper, chopped 2 garlic cloves, minced black pepper to taste cayenne pepper to taste 3 cups spinach leaves 1 cup (8 oz.) 1% cottage cheese 10 oz. tofu (medium-firm)* 8 oz. lean ground beef** ¼ cup (2 oz.)shredded mozzarella *If tofu isn't to your liking, you can replace it with another 8oz of ground beef **You can also replace the ground beef with ground chicken, though we do suggest adding some seasoning as you brown it. Preheat oven to 400°F. Brown beef in a skillet and add tomato, celery, onion, and green pepper. Season to taste with garlic, pepper, and cayenne, and let simmer. Wash spinach. Alternate layers of meat sauce, spinach, cottage cheese, and tofu. Top with cheese and bake fo
Read more