Recipe ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, or as much as you like, chopped
- 2 medium potatoes, unpeeled
- 1 head cauliflower
- Salt and pepper
- 4 ounces canned mild green chiles
- 1 fresh jalapeno pepper, or to taste
- 3 to 4 cups chicken broth or water
- 1 cup grated sharp Cheddar cheese
Recipe method
- Heat oil in a wide, deep skillet or Dutch oven over medium-high heat.
- Add onion to the pan.
- Cook about 5 minutes, stirring occasionally.
- Add garlic, stir and continue to cook as you chop potatoes in 1-inch chunks and add them to the pan.
- Trim cauliflower into pieces about as big as the potatoes.
- When the potatoes have cooked 10 minutes, add the cauliflower, lots of salt and pepper and green chiles.
- Trim the stem from the jalapeno, mince the pepper and add as much of it as you like.
- Add chicken broth or enough water to make 6 cups of liquid.
- Bring to a boil, lower heat to simmer, cover and cook 15 minutes.
- Potatoes and cauliflower should be tender.
- Remove from heat.
- Working in several batches, add soup to a large mixing bowl and blend until smooth.
- Return all blended soup to pan and heat to boiling, adding more liquid (water, broth, milk or cream) if you think it's necessary.
- When the soup is hot throughout, remove from heat and stir in the cheese.
- Alternatively, you can serve the soup with the cheese sprinkled on top.
Other soup recipes:
Creamy spicy cauliflower soup recipe
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