Recipe of Quick Cheddar Cheese and Potato Soup by Rocco Dispirito
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Speedy Cheddar Cheese and Potato Soup by Rocco Dispirito . One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Cheddar Cheese and Potato Soup by Rocco Dispirito , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheddar Cheese and Potato Soup by Rocco Dispirito delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheddar Cheese and Potato Soup by Rocco Dispirito is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Cheddar Cheese and Potato Soup by Rocco Dispirito using 8 ingredients and 5 steps. Here is how you can achieve that.
7 grams of fat
190 calories
Ingredients and spices that need to be Get to make Cheddar Cheese and Potato Soup by Rocco Dispirito :
- nonstick cooking spray
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- 2 cups skim milk
- 1 medium head cauliflower, cored and roughly chopped (about 4 cups)
- to taste salt and freshly ground black pepper
- 1 1/2 cups (6 ounces) shredded 50% reduced- fat cheder cheese, such as Cabot
- 1/2 bunch scallions (green part only), sliced thin on the diagonal
Instructions to make Cheddar Cheese and Potato Soup by Rocco Dispirito
- Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray. Add the garlic and onion. Sauté, stirring occasionally, until the garlic and onion have started to soften, about 4 minutes.
- Add the milk and cauliflower. Season with salt and pepper to taste. Cover the pot and bring the soup to simmer. Simmer until the cauliflower is tender, about 25 minutes.
- Stir 1 cup of cheddar cheese into the soup
- Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot; reheat if necessary. Season with salt and pepper to taste.
- Ladle the soup into bowls, top with the remaining cheddar and the scallions, and serve.
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