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–+ servings

Cauliflower Cheese Soup

Teresa Ambra
This delicious soup is a great way to use cauliflower. It includes carrots, corn, celery, cream of potato soup, and both cheddar and provolone cheeses. It's the perfect soup for winter!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 8
Calories 283 kcal

Equipment

  • 1 Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 can opener
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 1/2 cup water (or more if needed)
  • 2 tbsp. unsalted butter
  • 1/2 cup carrots shredded (or matchsticks carrots)
  • 1/4 cup celery finely diced
  • 1/4 cup onion chopped
  • 2 cans cream of potato soup undiluted
  • 2 cups 2% milk
  • 1 can whole kernel corn drained
  • 2 cups cauliflower florets fresh or frozen
  • 1 cup sharp cheddar cheese shredded
  • 1 cup provolone cheese shredded (or mozzarella cheese)
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. fresh parsley minced, for garnish, if desired
  • 1/2 cup sharp cheddar cheese for garnish, if desired

Instructions
 

  • In a sauce pan, heat first 5 ingredients until vegetables are tender.
  • This will take about 3-5 minutes.
  • Add cauliflower and cook an additional 5 minutes.
  • Stir in remaining ingredients and heat thoroughly until cheeses are melted.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 283kcalCarbohydrates: 18gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 1058mgPotassium: 368mgFiber: 1gSugar: 6gVitamin A: 1966IUVitamin C: 14mgCalcium: 372mgIron: 1mg
Keyword carrots, cauliflower, cheese, corn, main dish, soup
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