How to make Cauliflower Cheese Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar has fewer calories, while processed cheese is often cheaper.

Chop the white part of the leek, removing the outer stringy skin from the celery.

Chop the onion, garlic, and thyme, and peel and dice the potatoes.

Chop the cauliflower, removing the core and cutting it smaller than the florets.

Sweat the chopped vegetables (leek, celery, onion, garlic, thyme) in a pan on low to medium heat with a little salt for a couple of minutes until softened but not colored.

Add the chopped cauliflower to the pan.

Pour in milk and homemade chicken stock until the vegetables are just covered.

Cover the pan with a lid and let it simmer for about 20-25 minutes.

Check the potatoes for doneness; they should be soft enough to squish.

Blend the soup partially, leaving some chunky pieces of vegetables.

Add all the assorted cheeses to the blended soup and stir until melted.

Season the soup with table salt, white pepper, and ground black pepper to taste.

Prepare croutons and crispy bacon for garnish.

Serve the soup in a bowl, garnished with croutons and crispy bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens