Cheesy Buffalo Cauliflower-Potato Soup

              

Ingredients

1 head cauliflower, core removed and cut into florets

2 (about 1-1/2 lbs) potatoes, peeled and cubed

2-1/2 Tablespoons olive oil

Salt and pepper

1/2 cup chopped onion

1 Tablespoon minced garlic

1/2 teaspoon dried thyme

4 cups vegetable stock

1 cup heavy cream

2 cups shredded Monterey Jack (or Colby Jack) cheese

1/2 cup Frank's Buffalo RedHot Wing Sauce

Forgot this in the ingredient picture, I go through this garlic like crazy:

Recipe:

Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 Tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes or until tender.

Meanwhile, in a large pot over medium heat, saute onion in remaining 1/2 Tablespoon olive oil until soft; about 4-5 minutes. Add garlic and thyme, and cook for another minute.

Pour in vegetable stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.

Puree in blender in batches or use an immersion blender. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed.

Serve with a drizzle of Frank's on top.

Broccoli Cheese Soup

Ingredients:

6 Tbsp butter

1 large onion, chopped 

1/4 cup flour 

2 cups half and half 

3 cups vegetable broth 

2 bay leaves 

1/4 tsp nutmeg 

salt and pepper 

4 cups broccoli florets 

1 large carrot, diced 

2 1/2 cups sharp cheddar cheese

Melt butter in a large pot, add onion and cook for 5 minutes. Whisk in flour and cook for an additional 3 to 4 minutes. Pour in half and half and whisk until smooth. Add broth, bay leaves and nutmeg. Season with salt and pepper.

Bring to a simmer then reduce heat to medium-low. Cook uncovered until thick (about 20 minutes). Add broccoli and carrot then simmer for another 20 minutes. Discard bay leaves and puree soup with an immersion blender (or regular blender in batches). Mix in cheese and cook until melted. You may need to add up to 3/4 cup of water if the soup is too thick. 

I bought sour dough bread bowls from Panera to serve the soup in.

Beer Cheese Soup

Ingredients:
2 Tbsp butter
1 small onion, chopped
1 stalk celery, thinly sliced
2 Tbsp flour
1/4 tsp pepper
1/4 tsp ground mustard
1 can or bottle (12 oz) beer
1 cup milk or half and half
2 cups shredded cheddar cheese

In a saucepan melt butter over medium heat. Cook onion and celery in butter for 3-5 minutes until tender. Stir in flour, pepper and mustard. Stir in beer and milk. 

Keep over medium heat until it boils, stirring constantly. Boil for 1 minute then reduce heat to low.

Gradually stir in cheese until melted.

Notes:
I used milk, but it wasn't that creamy so next time I'll use half and half.
Also this recipe makes 4 servings which was actually 2 large bowls of soup. I would recommend doubling it if you plan on feeding more than 2 people.