1large cauliflower(about 900g), leaves trimmed and cut into florets
1medium potato(about 220g), peeled and cut into chunks
700mlvegetable stock(using 2 cubes or pots)
400mlmilk(I use semi-skimmed)
salt and freshly ground black pepper
100gextra mature cheddargrated
For the croutons (optional):
1slicethick bloomer breadcut or torn into large chunks
extra virgin olive oilto drizzle
salt and freshly ground black pepper
Instructions
If making the croutons, heat the oven to 220C/200 fan.
Heat the butter in a large saucepan or casserole. Tip in the onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat, cover with a lid and leave to simmer for about 30 minutes until the cauliflower is soft and the potato almost collapsing.
Meanwhile, place the chunks of bread onto a baking tray, drizzle with some extra virgin olive oil, season with salt and freshly ground black pepper. Toss to coat and then spread out in a single layer. Cook in the oven for 8 minutes then set aside for garnishing the soup.
When the soup is ready, put it in a food processor or use a stick blender in the pan and blend until you get a smooth creamy, thick soup. Add the grated cheese and stir until it’s melted. Top up with more milk to thin a little if serving in mugs, and top with the croutons (if using).
Notes
Make ahead - you can make this soup up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls and top with the croutons (if using).
This cauliflower cheese soup recipe is easily adapted if you’re cooking for less or more people.