Loaded Cheesy Cauliflower Soup

This meatless recipe, Loaded Cheesy Cauliflower Soup, leans on Cooked, Chopped chives or green onions and Sour cream. It makes 8 Servings and takes about 45 minutes.

• Yield 8 Servings
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 minutes

Ingredients

Garnishes (optional)

• Cooked , crumbled bacon
• Chopped chives or green onions
• Sour cream
• Shredded cheese

Instructions

1. In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.
2. Add the cauliflower, broth, salt and pepper to the pot. The broth won't fully cover the vegetables; that's ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.
3. Use an immersion blender, potato masher (or transfer half of the soup to a blender - taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency.
4. Whisk or blend together the milk and flour until smooth. Pour the mixture into the soup, stirring constantly, and cook the soup over medium heat until slightly thickened, 4-5 minutes.
5. Off the heat, stir in the shredded cheese until melted. Add additional salt and pepper, to taste, if needed.
6. Serve the soup, if desired, topped with bacon, chopped chives or green onions, sour cream, and extra shredded cheese.

Loosen a leftover bowl with a splash of water when you reheat it.