CHEESY POTATO-CAULIFLOWER SOUP

Cheesy Potato-Cauliflower Soup image

This cheesy potato-cauliflower soup is a brightened take on traditional cheese soups. The vinegar, lemon, and cayenne give it a wonderful kick!

Provided by Sass

Time 55m

Yield 8

Number Of Ingredients 18

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Ingredients

2 cups chopped cauliflower
2 cups cubed red potatoes
1 ½ cups vegetable broth
1 cup sliced celery
1 cup diced carrots
½ cup diced onions
½ cup salted butter
½ cup all-purpose flour
3 cups whole milk
3 tablespoons white vinegar
1 ½ teaspoons garlic powder
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups shredded sharp Cheddar cheese
½ cup shredded Swiss cheese
½ cup shredded American cheese
4 stalks scallions, chopped

Steps:

Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
Ladle into bowls and garnish with scallions.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 23.4 g, Cholesterol 82.2 mg, Fat 28.3 g, Fiber 2.8 g, Protein 16.3 g, SaturatedFat 17.6 g, Sodium 533.3 mg, Sugar 7.8 g