As the days get shorter and the nights colder, nothing tastes better than a big bowl of hot, creamy soup.
Ingredients
2 tbsp butter
2 onions, sliced
1 carrot, diced
1 1/2 clove garlic, minced
2 large potatoes, peeled and sliced
6 cups chicken stock
1 small cauliflower, cut into florets
1 tsp dried thyme
1 1/2 cups grated cheddar cheese
1 tsp Worcestershire sauce
Salt and pepper to taste
Method
Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more.
Add the potatoes, stock, cauliflower, thyme, salt and black pepper. Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.
Remove from heat and purée until completely smooth.
Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.
Add more salt and pepper to taste, if needed.
Serve with croutons
