- 4 c. chicken stock (hopefully, your frozen homemade broth)
- 2 potatoes, diced (optional- they make the soup thicker)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- ½ of a large head of cauliflower, chopped (about 3-1/2 cups)
- 1-1/2 tsp. salt (needed with homemade stock, not so much with canned)
- ¼ tsp. dry mustard
- ¼ tsp. black pepper
- 1-1/2 c. grated sharp cheddar cheese (medium will work, but sharp has the best flavor)
- 1 c. milk
- chives, dill or parsley for garnishing (optional)
- In a large saucepan, combine the stock, potatoes, onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
- Add the mustard, black pepper, and salt if needed, and puree all the ingredients with an immersion blender right in the pan (alternately, transfer portions of the soup to a blender to puree, but be careful with the hot soup!).
- Reduce the heat to low and add the cheese and milk, stirring well.
- Continue to cook over low heat for about 5 more minutes until the soup is warmed through and the cheese is all melted. Taste and adjust seasonings, if needed.
- Garnish with herbs if desired before serving.
Note: This recipe was originally published in 2011 and has been updated with all new photos and printable recipe.
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