I have another rich and satisfying soup to share with you. This one is coming up again on my meal plan tomorrow and I realized I hadn’t shared it here yet. This recipe freezes well, so it’s a good vegetarian OAMC option.
3/8 ounce butter
1 large onion, chopped fine
1 large cauliflower, cut in florets
1 potato, diced
3 cups vegetable stock
1 2/3 cups milk
3 5/8 ounces cheddar cheese, shredded
Saute onion in butter until tender. Add cauliflower, potato, stock, and milk. Bring to boil and simmer for 30 minutes. Carefully blend or mash (I use my steam safe Vitamix). Stir in cheese just before serving. (You really don’t need much, I usually just toss some on as a garnish). Season to taste, I use garlic salt and pepper.