Ella had all four of her wisdom teeth removed last week so we were looking for a soothing soup recipe to make that was rich and tasty, but not too spicy. The little bit of extra sharp cheddar cheese made all the difference. We adapted it from Cottage Grove House’s luscious cauliflower soup recipe.

Serves 8-12 bowls, ready in one hour and ten minutes

2 tablespoons olive oil
1 cup diced sweet yellow onion
3 stalks of leek, cut into one inch section
2 cloves garlic, peeled and chopped
1 head of cauliflower, cut into medium size pieces
3 medium potatoes, peeled and cut into one inch cubes
5 cups chicken broth
½ cup heavy cream
½ cup grated good quality cheddar cheese
fresh chives

In a soup pot the heat olive oil. Add the diced onions and leek and cook until soft, about 5 - 10 minutes until soft and then add the chopped garlic and cook a few minutes. Add the cauliflower and potatoes and continue to cook for 5 minutes, mixing the ingredients together.

Add the chicken broth and bring to a low boil. Reduce heat and simmer until the vegetables are softened, about 20 - 30 minutes. Remove pot from heat and let cool a little. Blend the soup until desired consistency. Before serving, add the cream, then the cheddar cheese, and stir until all ingredients are combined. Garnish soup bowls with fresh cut chives.