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Creamy Cauliflower Soup

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Course: 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.