Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Prep:10 mins
Serves 6 adults, or 4 adults and 4 kids
knob of butter1 large onion, finely chopped1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets1 potato, peeled and cut into chunks700ml vegetable stock (from a cube is fine)400ml milk100g mature cheddar, diced
STEP 1Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.STEP 2Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead 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, top with the cheese pieces, then stir through before eating.
