Cheesy Potato & Cauliflower Chowder

By bdjrempel

This is really good with a dark rye or pumpernickel bread.

Ingredients

• 2 tbsp butter
• 1 c chopped onion
• 4 c chicken stock
• 2 c diced, peeled Yukon gold or white potatoes
• 2 1/2 c cauliflower florets
• 1 c half-and-half
• 2 tbsp flour
• 1 1/2 c shredded Jarlsberg cheese (you can add more if you like)
• salt
• pepper
• 2 tbsp fresh parsley (optional)

Preparation

Step 1

In a large saucepan or Dutch oven melt butter over medium heat. Add onion; cook until tender. Add broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes more until vegetables are tender. At this point I like to puree about 1/3 to 1/2 of the soup so it's not so chunky, but you don't have to.
In a bowl combine half-and-half and flour; add the the cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in the cheese until melted. Do not boil. Season with salt and pepper to taste.
Serve with fresh parsley on top if desired.