Potato Cauliflower Chowder

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Delicious! I found this recipe in a better homes and gardens 30 minute meals cookbook. It was easy to prepare. I doubled the recipe because you can never have enough soup!!

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Steps

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In a large saucepan or dutch oven , cook onion in hot butter until tender.

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Carefully add broth and potatoes.

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Bring to boiling.

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Reduce heat.

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Cover and simmer for 6 minutes.

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Add cauliflower and return to boiling.

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Reduce heat.

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Cover and simmer for 4 to 6 minutes or until vegetables are tender.

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In a small bowl , whisk half-and-half into flour until smooth.

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Add to soup mixture.

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Cook and stir until mixture is thickened and bubbly.

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Reduce heat to low.

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Add the shredded cheese , stirring until melted.

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Do not allow mixture to boil.

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Season to taste with salt and pepper.

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Ingredients

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onion, butter, chicken broth, yukon gold potatoes, cauliflower florets, half-and-half, flour, swiss cheese, salt, pepper