Cauliflower and Potato Soup
3 tablespoons butter
1½ cup chopped onions
1 large head of cauliflower, washed and chopped (don’t use the big part of the stem or leaves)
3 medium potatoes, washed and cubed
2-3 cloves garlic, minced
4-6 cups chicken broth
1 cup cream
12 ounces cheese, shredded (I use Sargento shredded 4-Cheese Mexican blend)
1 teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg
½ teaspoon dry mustard
1/8 teaspoon groud cayenne pepper
¼ teaspoon ground black pepper
kosher salt, to taste
1. In a large saucepan or Dutch oven, melt butter over medium heat. Add onions, cauliflower, potatoes, and garlic. Cook for about 10 minutes, stirring frequently. Add enough chicken broth to cover vegetables. (I often do this in the morning and then refrigerate until almost dinner time.)
2. Heat to boiling, cover, and reduce heat to low. Simmer for about 25 to 35 minutes.
3. Stir in cream, cheese, Worcestershire sauce, nutmeg, cayenne, and black pepper. Using an immersion blender, puree the soup. Then heat through.
4. Garnish as desired and serve.