Two Cheese Potato & Cauliflower Soup

Ingredients

• 1 tablespoon butter or olive oil
• 1 cup onion, chopped
• 5 garlic cloves, chopped
• 5 cups milk
• 1 lb yukon gold potato, peeled
• 1 lb cauliflower, frozen
• 1 teaspoon salt
• 1/4 teaspoon red pepper, crushed
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup blue cheese, crumbled

Directions

1. 1

   Melt butter or olive oil in saucepan over medium heat.

2. 2

   Add onions, cook and stir 4 minutes or until onions are transparent.

3. 3

   Add garlic, cook and stir for 15 seconds.

4. 4

   Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.

5. 5

   Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.

6. 6

   Add cheeses into soup and stir until melted.