Cheesy Cawliflower and Potato Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 446.7
  • Total Fat: 24.2 g
  • Cholesterol: 84.2 mg
  • Sodium: 1,079.1 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 20.2 g

View full nutritional breakdown of Cheesy Cawliflower and Potato Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    1# Red Poatoes, skinned and chopped
    1 head califlower, chopped
    1 1/2 qt whole milk
    2 T Orrinton Chicken Base
    86g chopped leek
    To Taste fresh ground nutmeg
    1-2 cloves garlic, minced
    1 cup cheddar cheese
    3 T butter, unsalted
    3 T whole wheat flour


Makes 9 - 1 1/2 cup servings

1)Skin and cut potatoes. Cut califlower. Mince garlic. Cut leek and put in deep bowl of cold water to clean.
2)Dice Bacon and cook until crispy, remove to paper towel. Add leek and garlic and saute. Remove and set aside. Clean out pot.
3)Put tomatoes, califlower and milk in pot and bring to boil. Add flavor base. Cook until potatoes and califlower are tender.
4)Drain vegetables reserving the cooking liquid.
5)Put the butter into pot and melt, add flour while whisking to make roux.
6)Slowly add milk, whisking often. Once all milk is in pot add cheese and mix. Once cheese is melted add potatoes, califlower, leek and garlic.

Top with bacon pieces and ground red pepper or paprika. Great with a crusty piece of bread!

Number of Servings: 6

Recipe submitted by SparkPeople user MAMATURNER.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.