POTATO CAULIFLOWER CHOWDER

Potato Cauliflower Chowder image

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!

Provided by Mom2Rose

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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 light cream or 1 cup milk
2 tablespoons flour
2 1/2 cups shredded swiss cheese (10oz)
salt
pepper

Steps:

In a large saucepan or Dutch oven, cook onion in hot butter until tender.
Carefully add broth and potatoes.
Bring to boiling; reduce heat.
Cover and simmer for 6 minutes.
Add cauliflower and return to boiling; reduce heat.
Cover and simmer for 4 to 6 minutes or until vegetables are tender.
In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
Cook and stir until mixture is thickened and bubbly.
Reduce heat to low. Add the shredded cheese, stirring until melted.
Do not allow mixture to boil.
Season to taste with salt and pepper.

Nutrition Facts : Calories 359.3, Fat 22.1, SaturatedFat 13.6, Cholesterol 66.5, Sodium 651, Carbohydrate 21.8, Fiber 2.3, Sugar 3.5, Protein 19

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