Cheddar Broccoli, Cauliflower and Potato Soup

Fall is my favorite time of year for many reasons but one of the biggest is quite simply the food. Hello cool weather and hot soup! I love all of those comfort foods that show up during the cold months and when it comes to soup I like them thick, hearty, and soul-warming. Here is just one of my favorites to get you going.

Cheddar Broccoli, Cauliflower and Potato Soup

3/4 cup of milk
3/4 cup of half and half OR heavy cream
1 cup of cheddar cheese (grated)
1 head of broccoli
1 head of cauliflower
2 carrots
3lbs potatoes
1 onion
garlic to taste (I like lots!)
5 cups of chicken broth
salt and pepper to taste


Peel and dice potatoes, set aside.

Cook the onion and garlic until brown and fragrant, season with salt and pepper.

Add potatoes, carrots and chicken broth and bring to a boil. Reduce heat and simmer for 1 hour. Season as you go with salt, pepper and anything else you like.

Add the broccoli stems and cauliflower and simmer for 45 minutes more.

Add florets and simmer for 15 minutes. If soup gets too thick, add warm water.

Add the milk, cream, cheddar cheese and more seasoning and either mash with a potato masher or use an immersion blender. I prefer the immersion blender – it works like magic and helps get the perfect consistency. I prefer my soup very thick but add more water or milk to thin it out to the consistency that you desire.

Top with bacon bits, chives and more cheese or anything else that sounds yummy! (Crispy pancetta works wonders on most blended soups, it even gets my husband to eat seconds!)

Note: If you do not like cauliflower still try this recipe! You cannot taste the cauliflower at all. You could also substitute for a root veggie (such as a parsnip) or more potatoes.


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