Creamy Cauliflower Soup
Ingredients
- 2 Tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1 12 oz. Package FLAV-R-PAC® Frozen Cauliflower Florets
- 1 medium Yukon gold potato peeled and diced
- 3 cups chicken broth
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 Tablespoon chives
- 1/2 cup shredded cheddar cheese
Instructions
- In a 3-quart sauce pan, melt butter with the chopped onion over medium-high heat. Cook until soft. Add cauliflower, potato and broth. Cover and bring to a simmer. Cook 15 minutes, or until potato is tender.
- Remove from heat. Using a handheld immersion blender, puree the soup in the saucepan until smooth. Return to heat and add salt, pepper and chives. Sprinkle each serving with shredded cheddar cheese.