Cheesy Potato and Cauliflower Soup

    (76)
    1 hour

    This soup is packed full of vegetables and flavour. Broccoli, cauliflower, potatoes, spinach and Cheddar cheese are the ingredients needed, to make this hearty soup.


    64 people made this

    Ingredients
    Serves: 12 

    • 50g butter
    • 4 medium onions, chopped
    • 2 heads broccoli, separated into florets
    • 1 head cauliflower, separated into florets
    • 1.5 litres water
    • 2.25kg potatoes, peeled and cubed
    • 175g baby spinach, coarsely chopped
    • 6 chicken stock cubes
    • 275g Cheddar cheese, grated

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Melt the butter in a large pot over medium heat. Add onions and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with 1.5 litres water. Bring to the boil and cook until fork tender, but broccoli is still a vibrant green. Drain and reserve 1.25 litres of the water.
    2. Pour the reserved water into the pot with the onions. Bring to the boil and add potatoes, spinach and stock cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup and puree in small batches using a food processor or liquidiser. Return to the pot and stir in the broccoli, cauliflower and Cheddar cheese. Stir until cheese is melted; serve immediately.

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    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (65)

    by
    29

    This recipe definitly lives up to it's name as being the "best ever"! I made the soup last night to rave reviews. I made a few minor adjustments as follows. First, I added 1/4tsp. Cayenne Pepper to "kick it up a notch". Then I added 1/2 cup sour cream (yummy). And I made sure that the 2 cups of shredded cheddar cheese was sharp! That added so much more flavor. Excellent recipie. Would make again and again.  -  30 Nov 2006  (Review from Allrecipes US | Canada)

    by
    24

    For taste, I would give this recipe way more than five stars! It tasted great--I loved the combination of vegetables, plus I added a couple of carrots, and substituted frozen chopped spinach. My only other additions were salt, pepper, and the tabasco that I add to all cheese soups. The texture of mine turned out crappy, though, but I'm pretty sure it's because I didn't have enough potatoes. I'd already started putting it together before getting out the potatoes, and I maybe had 1 1/2 pounds, so the cheese had nothing to stick to but itself. Despite that debacle, everybody loved it, and I will definitely try again!  -  03 Jan 2006  (Review from Allrecipes US | Canada)

    by
    19

    If you have some time to prepare all the veggies and potatoes (it probably took me 45 minutes to chop everything) then it's worth the work! This soup was super creamy, I couldn't believe there wasn't milk or cream in it. I didn't chop the broccoli and califlower enough, so the pieces were too big- that's what I would change next time. Delicious!  -  10 Jan 2006  (Review from Allrecipes US | Canada)

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