Sunday, October 4, 2009

Potato Cauliflower Soup

Potato Cauliflower Soup

15 small/10 medium Yukon gold potatoes, cut into pieces
1 yellow onion, chopped
1 stalk celery, diced
3 carrots, diced
1 head cauliflower, leaves and stem removed, chopped
2 boxes chicken stock
1 cube butter
6 Tbs flour
1 pint half and half
Salt and Pepper to taste
1 cup cheddar cheese, grated

In large pot, pour chicken stock, add all vegetables and bring to boil. Turn down heat to medium low and simmer for 35 minutes.  5 minutes before timer goes off, in a small sauce pan melt 1 stick butter. when melted add 6 tbs flour and whisk over heat for 1 minute. Add half and half and whisk for 2 more minutes. Add mixture to the pot of veggies and stir. Heat through another minute and turn off heat. Immediately add cheddar cheese, stir and serve!


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