Cheesy Cauliflower and Potato Soup

CHEESY CAULIFLOWER AND POTATO SOUPServings: 4

Cauliflower season will be happening in October, and the temperatures will be dropping. There are only a few ingredients in the soup, and you can really taste each one.

Ingredients:
1 - head of cauliflower
1.5 lb - russet potatoes
6 cups - water
1/2 cup - shredded white cheddar cheese
1 cup - shredded Monterrey jack cheese
1 cup - milk
1 - medium sized white onion
2+ Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 tsp - Pastamore Worcestershire Sauce
2 - bay leaves
2 Tbsp - butter
1 Tbsp - rice flour (plain flour also acceptable)
To taste - salt and pepper

 

 
Directions:
1.)  Dice the onions.  Next, chop the cauliflower and potatoes  Place a large pot on the stove over medium heat.  Once the pot has become hot, add 1 Tbsp of butter and allow the butter to warm.

2.) Add the onions to the pot, and cook until they have become translucent.  Add the potatoes, cauliflower, and increase the heat to medium-high.  Cook for a few minutes, and then add the 6 cups of water, Pastamore Worcestershire Sauce,  and the bay leaves.  Bring to a boil, and reduce to a strong simmer.  Cook until the potatoes have become tender (approximately 30 minutes).

3.)  Blend the soup.  This can be done using an immersion blender or by doing a little at a time in a blender or food processor.  Place the empty pot back on the stove and add 1 Tbsp of butter. Once the butter has melted, add the flour and mix with a whisk.  Place the blended soup back into the pot, and then add the milk and cheese.  Cook until the cheese has become fully melted, and then add the Pastamore Rosemary with Roasted Garlic Dipping Oil.  Stir until thoroughly mixed.

 4.)  Season to taste with salt and black pepper.  Stir well.

5. ) Ladle into bowls to serve, and top each with a light drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.