Cauliflower Cheese Soup

1. 1

   Melt the butter and olive oil together in a saucepan.

2. 2

   Add the onion and frozen hash browns and saute gently for 10 minutes.

3. 3

   Stir in the chicken stock and bring to a boil.

4. 4

   Add the cauliflower flowerettes, then lower the heat, cover, and simmer for 20 minutes.

5. 5

   Take pan off the heat and either pour into a blender or food processor or easier than that, use a stick blender to roughly puree.

6. 6

   Add mixture back to the saucepan and add the skim milk while off the heat.

7. 7

   Add the shredded cheese and gently heat until simmering.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.