We LOVE soup!!! This soup is such a great alternative to broccoli cheddar – it doesn’t have the bite that broccoli has and your kids are more likely to eat it! It is thick and rich and comforting!!
Ingredients
1/2 cup olive oil
1 onion, diced
4 stalks celery, diced
3 large carrots, diced
4 medium potatoes, diced
1 head + cauliflower, cut into pieces
32 ounce box chicken broth
1 cup water
1/4 cup flour
16 ounces half and half
3 cups milk
2 cups grated Pepper Jack Cheese
2 cups grated sharp cheese
salt and pepper
2 bay leaves
Directions
In a large pot on medium heat, add olive oil, onion, carrot, and celery. Sprinkle with salt and pepper. Saute until onions become translucent and start to caramelize. Add potatoes and toss to coat. Sprinkle with flour and toss to evenly coat. Add the chicken broth and water. Stir and add the cauliflower and bay leaves. Cover with lid and let simmer until vegetables are soft and fork-tender, stirring occasionally.
With a potato masher, mash the contents of the pot. Add the half and half, milk, and cheeses. Stir and reduce heat to low. Let cook a touch more on low – you don’t want the cheese and milk to separate so make sure not to boil.
Serve with warm, buttered sourdough bread and top with more cheese.