Warm butter in large pot over med. heat. Add onions and cook for 3 min. Add garlic and cook 2 min. Stir in potatoes and cauliflower. Pour in broth and milk. Bring to boil over med. heat, stirring often. Reduce heat to low and simmer, stirring often, 15 min. or until veggies are soft.
Transfer soup to food processor and process until smooth. Return soup to pot. Add cheese and sherry. Stir constantly until cheese is melted.
Originally Submitted
5/23/2011
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