Cheesy Potato-Cauliflower Soup

American, Swiss, and Cheddar add rich flavor to this super cheesy potato and cauliflower soup, while lemon juice, vinegar, and cayenne give it a wonderful kick.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 408 Calories

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon lemon juice
• 2 cups shredded sharp Cheddar cheese
• ¼ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup diced carrots
• 1 cup sliced celery
• ½ cup shredded Swiss cheese
• 1 ½ teaspoons garlic powder
• 3 tablespoons white vinegar
• 1 ½ cups vegetable broth
• 3 cups whole milk
• ½ cup salted butter
• 2 cups chopped cauliflower
• 2 cups cubed red potatoes
• ½ cup diced onions
• ½ cup shredded American cheese
• 4 stalks scallions, chopped

Recipe Instructions

Step 1

Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.

Step 2

Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.

Step 3

Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.

Step 4

Ladle into bowls and garnish with scallions.