Cauliflower-Potato Soup

Add vegetables (except tomatoes) to large pot of boiling, salted water. Cover and cook until tender ~ about 15 mins.

2 Cups Diced Potatoes

1 Cup Chopped Onion

1 Cup Sliced Celery

2 Cups Chopped Cauliflower

1/2 tsp Salt

2 ½ Cups Boiling Water

While the vegetables are cooking, melt butter in a skillet. Whisk in flour, then pour in milk, stirring continuously until it thickens. 

¼ Cup Butter

¼ Cup Flour

2 Cups Milk

½ tsp Salt

1 tsp Dill Weed

1 tsp Minced Parsley

¼ tsp Ground Pepper

½ tsp Dry Mustard

1 ½ tsp Worcestershire Sauce

10 oz Grated Cheddar Cheese

1 Cup Diced Canned Tomatoes

Stir in spices and cheese, then remove from heat.

Pour cheese sauce into pot with vegetables and mash with potato masher, or immersion blender, until it reaches desired consistency. Stir in tomatoes.

Variations:

1 ~ Substitute broccoli for cauliflower and leave tomatoes out.

 2 ~ Add extra potatoes instead of cauliflower, leave tomatoes out, and add bacon and chives.

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