Cheddar Cauliflower Potato Soup

By Jamie Vespa

Cheesy Cauliflower Potato Soup with creamy white beans, a garlicky white cheddar broth, and fresh chives. Simple and incredibly cozy, this healthier cauliflower cheese soup is the most delicious way to slip in extra veggies.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 lb. russet potatoes, peeled and chopped into bite-sized cubes
• 6 heaping cups small cauliflower florets (from 1 medium head of cauliflower)
• 4 cups lower-sodium vegetable broth
• 1 (15.5-oz.) can navy beans, rinsed and drained
• 1 cup whole milk
• 1/2 tsp. salt
• 3/4 tsp. freshly cracked black pepper
• 1 cup grated sharp white cheddar cheese
• Fresh chopped chives for garnish

Instructions

1. 1

   Heat olive oil in a soup pot or Dutch oven over medium-high heat. Once hot, add onion and cook 4 to 5 minutes, until soft. Stir in garlic and cook another 30 to 60 seconds, stirring often, until aromatic.

2. 2

   Add potatoes and cauliflower to pot; cook 3 to 4 minutes, stirring often so the potatoes don't stick. Add broth and bring mixture to a boil.Once soup reaches a boil, reduce heat to medium-low, cover, and gently simmer until the potatoes and cauliflower are fork-tender, about 15 to 20 minutes.

3. 3

   Place navy beans in a high power blender. Carefully transfer 3 cups of the soup to the blender with beans, making sure to add sufficient broth to lubricate the blade. Blend mixture on HIGH until smooth and creamy, about 45 seconds. Pour blended mixture back into pot, and stir well to combine.

4. 4

   Add milk, salt, and black pepper, and increase heat to medium. Gradually sprinkle in grated cheese, stirring continuously, to avoid clumping. Cook for 5 more minutes, stirring often, until cheese melts into broth. Garnish with fresh chives.