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Better Cooking Tips
- Use fresh cauliflower for the best flavor and texture.
- Stir often to prevent the cheese from sticking or burning.
- For a smoother soup, blend it well using an immersion blender or in batches.
Ingredients 0/14
What Makes This Recipe Special
Step 1
Melt the butter in a large pot over medium heat. Toss in the chopped onion, celery, and garlic, and cook them until they’re soft and fragrant, about 3 minutes. Next, add the potatoes and parsley, then pour in the chicken broth. Stir in the cauliflower and thyme, and bring everything to a boil.
Step 2
Once boiling, lower the heat, cover the pot, and let it simmer gently until the cauliflower and potatoes are tender—this usually takes around 45 minutes. When they’re done, take the pot off the heat and let it cool for about 15 minutes.
Step 3
Carefully blend the soup in batches using a food processor until it’s smooth and creamy, then pour it back into the pot. Stir in the milk, half-and-half, and cream until everything’s well combined. Season with salt and pepper to taste.
Step 4
Finally, add the shredded Cheddar cheese and cook the soup over low heat, stirring occasionally, until the cheese melts and the soup is heated through—this should take about 5 more minutes. Serve warm and enjoy!
