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Cheddar Cheese and Potato Soup by Rocco Dispirito
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A picture of Cheddar Cheese and Potato Soup by Rocco Dispirito .

Cheddar Cheese and Potato Soup by Rocco Dispirito

angelabattafarano
angelabattafarano @cook_4030562

7 grams of fat
190 calories

7 grams of fat
190 calories

Read more

Cheddar Cheese and Potato Soup by Rocco Dispirito

angelabattafarano
angelabattafarano @cook_4030562

7 grams of fat
190 calories

7 grams of fat
190 calories

Read more
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Ingredients

4 servings
  1. nonstick cooking spray
  2. 2garlic cloves, minced
  3. 1small yellow onion, chopped
  4. 2 cupsskim milk
  5. 1 medium headcauliflower, cored and roughly chopped (about 4 cups)
  6. to tastesalt and freshly ground black pepper
  7. 1 1/2 cups (6 ounces)shredded 50% reduced- fat cheder cheese, such as Cabot
  8. 1/2 bunchscallions (green part only), sliced thin on the diagonal
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Steps

  1. 1

    Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray. Add the garlic and onion. Sauté, stirring occasionally, until the garlic and onion have started to soften, about 4 minutes.

  2. 2

    Add the milk and cauliflower. Season with salt and pepper to taste. Cover the pot and bring the soup to simmer. Simmer until the cauliflower is tender, about 25 minutes.

  3. 3

    Stir 1 cup of cheddar cheese into the soup

  4. 4

    Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot; reheat if necessary. Season with salt and pepper to taste.

  5. 5

    Ladle the soup into bowls, top with the remaining cheddar and the scallions, and serve.

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angelabattafarano
angelabattafarano @cook_4030562
on December 19, 2015 14:48

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