Creamy Cauliflower Cheddar Soup
Serves 6-8
Equipment
- Large sauce pot
Ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 2 large leeks trimmed, cleaned, and thinly sliced
- 5 cloves garlic roughly chopped
- 1 medium Yukon gold potato peeled and roughly chopped
- 1 large head of cauliflower core and florets cut into medium pieces*
- Kosher salt and pepper to taste
- 5 cups chicken broth or veggie!
- 2 bay leaves
- 6 oz sharp white cheddar freshly grated, plus extra for serving
- ½ cup heavy cream
- Extra virgin olive oil for serving
- Fresh dill for serving
- Caraway paprika croutons see below, for serving
Caraway Paprika Croutons
- 3 slices sourdough bread cubed
- Olive oil to coat
- caraway seeds
- smoked paprika
- Kosher salt and pepper
Instructions
- In a large sauce pot, heat butter and olive oil over medium heat until hot.
- Add in leeks and garlic, and cook until soft, about 5-7 minutes.
- Add in potato and cauliflower. Season with salt and pepper, and stir.
- Pour in broth to cover veggies. Add in bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook until everything is very soft, about 30 minutes.
- Once soft, discard bay leaves and remove soup from heat. Blend soup until very smooth.
- Stir in cheddar cheese. Use the residual heat to melt cheese into the soup.
- Stir in cream. Season to taste with salt and pepper.
- Serve topped with a drizzle of EVOO, more grated cheese, fresh dill, and croutons. Yum!
Caraway Paprika Croutons
- Preheat oven to 425ºF.
- Toss bread with olive oil to fully coat.
- Season to taste with caraway seeds, paprika, salt and pepper.
- Bake for 10-15 minutes until golden and crispy.
Notes
* The core can be used in this soup! it cooks down just as soft as the florets, so no need to discard it 🙂
Tried this recipe?Let us know how it was!
