Potato Cauliflower Soup with Cheese


2 TBSP butter
1 cup onion, finely chopped
2 medium stalks celery, diced
4 medium potatoes, diced (1/2-inch)
1 medium head cauliflower, finely chopped
1 to 1 1/2 cups milk (or even better, half and half)
2 cups Cheddar cheese, loosely packed
Salt and pepper to taste


Heat the butter in a large soup pot. Add onion and celery, and saute over medium heat until onion is golden. Add the potatoes, cauliflower and enough water to barely cover. Bring to a boil, then cover and simmer until vegetables are tender, about 20 to 25 minutes. Remove from heat. With slotted spoon, transfer half of solid ingredients to the food processor. Process until smoothly pureed. Stir back into the remaining soup. Add just enough milk to achieve a slightly thick consistency. Return to low heat and bring to a gentle simmer. Sprinkle the cheese in a bit at a time until melted. Simmer over low heat 10 minutes. Serve with extra cheese sprinkled on top. If you wish, you may let stand several hours, then heat through and serve. Do not boil the soup if you include this step. This blends and intensifies the flavor.