Cheesy Potato and Cauliflower Chowder

1. 1

   Melt 2 tablespoons of the butter in a large, heavy, enameled soup pot over moderate heat.

2. 2

   Add the onion and cook, stirring, until light golden, about 12 minutes.

3. 3

   Add the stock, potatoes, and half of the cauliflower.

4. 4

   Bring to a boil, reduce the heat to medium low, and cover.

5. 5

   Simmer gently until the vegetables are very tender, 10 to 12 minutes.

6. 6

   Taste after several minutes, seasoning with salt and pepper.

7. 7

   Using a large slotted spoon, remove the solids from the soup.

8. 8

   Put them through a ricer or food mill and add them back to the soup along with the remaining raw cauliflower.

9. 9

   Hold at a bare simmer for 7 to 8 minutes.

10. 10

    While the stock simmers, melt the remaining 3 tablespoons butter in a medium-size saucepan over moderate heat, Stir in the flour and cook, stirring, for 2 minutes; do not allow it to brown.

11. 11

    Add the half-and-half or milk.

12. 12

    Whisk, stirring, gradually bringing it to a boil.

13. 13

    Reduce the heat to medium low and simmer gently for 1 minute.

14. 14

    Remove from the heat and whisk in the cheese, a handful at a time, until melted.

15. 15

    Scrape the cheese mixture into the broth and stir well until heated through; do not boil.

16. 16

    Serve hot, with some of the fresh thyme or parsley sprinkled over each portion.

* Per serving · 4 servings · Values may vary.