This family favorite is comfort food at its best. Creamy, filling and savory. It’s also a great way to hide veggies if you are feeding picky eaters. Best of all it is very easy to prepare. You just need to add a loaf of crusty french bread and you’ve got a delicious meal. Everyone will be heading back to the soup pot for seconds.
INGREDIENTS
- 2 cups potato chunks
- 2 cups cauliflowerets
- 1 cup chopped carrot
- 3 cloves garlic
- 1 cup chopped onion
- 1 ½ tsp. salt
- 4 cups vegetable broth
- 1 ½ cups cheddar
- ¾ cup milk
- ½ tsp. dill weed
- ¼ tsp. dry mustard
- ¼ tsp. cumin
- black pepper
METHOD
Place these ingredients in a pot, bring to a boil; cover and simmer 15 minutes. Remove from heat and cool for ten minutes. Puree everything in a blender until smooth. Return puree to your soup pot, turn heat to low and add:Just before serving whisk in ¾ buttermilk (you can substitute yogurt).Serve topped with cilantro or chopped scallions and a little extra cheese (specialness is worth it!)* substitute broccoli for cauliflower for another great soup
