Potato Cauliflower Chowder |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Delicious! I found this recipe in a Better Homes and Gardens 30 minute meals cookbook. It was easy to prepare. I doubled the recipe because you can never have enough soup! Ingredients:
1 large onion, chopped |
2 tablespoons butter |
4 cups chicken broth or 4 cups vegetable broth |
2 cups yukon gold potatoes or 2 cups white potatoes, peeled |
2 1/2 cups cauliflower florets |
1 cup half-and-half or 1 cup light cream or 1 cup milk |
2 tablespoons flour |
2 1/2 cups shredded swiss cheese (10oz) |
salt |
pepper |
Directions:
1. In a large saucepan or Dutch oven, cook onion in hot butter until tender.
2. Carefully add broth and potatoes.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 6 minutes.
5. Add cauliflower and return to boiling; reduce heat.
6. Cover and simmer for 4 to 6 minutes or until vegetables are tender.
7. In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
8. Cook and stir until mixture is thickened and bubbly.
9. Reduce heat to low. Add the shredded cheese, stirring until melted.
10. Do not allow mixture to boil.
11. Season to taste with salt and pepper.
|
|