Cauliflower Cheese Soup

In the winter, cream of (some type of) vegetable soup is my go-to.  It's just so easy, it warms you up and all the fresh vegetables keep me from getting sick (or at least I think they do).  It's everything I need from a meal.

The best part about it is that you can do it without a recipe.  You can just simmer some vegetables in broth until they're tender and then blend them up.  Throw in some spices and you're golden.

I don't think I've made a batch yet that hasn't turned out well.  The only problem is that you can't duplicate it.  If it turns out really, really well one time, there's pretty much no way you're going to get that same flavor the next time.

So, from time to time, I like to follow recipes or write down exact amounts when I'm making up a recipe for soup.

This was one of those times.  This extra creamy, cheesy, cauliflower soup is one that I'm going to want to make again and again so I'm really glad I kept track of what went into it.

CAULIFLOWER CHEESE SOUP (serves 6)
2 medium potatoes, peeled and cut into 1" cubes
1 large cauliflower, cut into florets
2 carrots, peeled and chopped
3 cloves garlic, peeled and minced
1 medium onion, diced
1 1/2 tsp. salt
4 c. low sodium chicken broth
2 c. grated cheddar
3/4 c. milk
1/2 tsp. coriander
1/2 tsp. chili powder
black pepper, to taste

1.  In a large stockpot, combine potatoes, cauliflower, carrots, garlic, onion, salt and chicken broth.  Bring to a boil, then reduce heat to a simmer.  Cook until all vegetables are very tender.

2.   Use an immersion blender (or transfer to a regular blender in batches), to blend all ingredients until smooth.

3.  Add in the cheese, milk and spices and stir to combine.

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