Cheddar, Cauliflower and Potato Soup

Main Dishes

A tasty and easy to make soup. Enjoy with wholegrain bread and a side salad.

  • Total Preparation Time: 36 minutes

Rating: 3 Stars
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Ingredients

4 tbsp 60 mL GAY LEA - Butter Sticks - Salted
1 1/2 cups 375 mL Onion, diced
1 tsp 5 mL Thyme
8 cups 2 L Cauliflower, chopped
2 cups 500 mL Potato, diced
4 4 Condensed Chicken Broth, cans, undiluted
1/3 cup 75 mL All Purpose Flour
5 1/2 cups 1.375 L Milk
4 cups 1 L BLACK RIVER - Fresh Cheddar, grated
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Instructions

  1. In large pot, melt butter on medium high; cook onion and thyme for about 3 minutes or until onion is tender. Add cauliflower, potatoes and broth; bring to boil. Cover and reduce heat to medium; cook about 8 to 10 minutes or until vegetables are tender.
  2. Whisk flour into milk; gradually stir into soup. Increase heat to medium high; cook, stirring occasionally for about 8 minutes or until slightly thickened.
  3. Remove from heat; add cheese, stirring until cheese melts. Season to taste.
  • Excellent source of vitamin C and calcium.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)

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Ingredients

4 tbsp 60 mL GAY LEA - Butter Sticks - Salted
1 1/2 cups 375 mL Onion, diced
1 tsp 5 mL Thyme
8 cups 2 L Cauliflower, chopped
2 cups 500 mL Potato, diced
4 4 Condensed Chicken Broth, cans, undiluted
1/3 cup 75 mL All Purpose Flour
5 1/2 cups 1.375 L Milk
4 cups 1 L BLACK RIVER - Fresh Cheddar, grated
Add to Shopping List View Shopping List

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