Cheddar Cheese and “Potato” Soup

Name: Cheddar Cheese and “Potato” Soup
Yield: serves 4
Ingredients: Nonstick cooking spray; 2 garlic cloves, minced; 1 small yellow onion, chopped; 2 cups skim milk; 1 medium head cauliflower, cored and roughly chopped (about 4 cups); Salt and freshly ground black pepper; 1 1/2 cups (6 ounces) shredded 50% reduced-fat cheddar cheese, such as Cabot; 1/2 bunch scallions (green part only), sliced thin on the diagonal

December 9, 2011

If ever there was a dynamic duo of destructive caloric forces, cheese and potatoes is it. But they taste sooo good together, we dive in anyway. This potato-free cheese and “potato” soup reunites the duo but tames them to a mere shadow of their former fatness.

Recipe notes

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