Hatch Cauliflower Cheese Soup
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Ingredients
  • 2 cups potato chunks
  • 2 cups cauliflower florets
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tsp salt
  • 4 cup chicken or vegetable broth
  • 1½ cups small cauliflower florets (in addition to above)
  • ¾ cup diced medium or hot green chiles (505), to taste
  • 1½ cups grated cheddar
  • ¾ cup milk
  • ½ tsp dry mustard
  • 1 tsp fresh ground pepper, or to taste
  • 2 tbsp butter
  • ¾ cup buttermilk
  • Additional grated cheese, sliced scallions and/or diced green chiles for garnish
Instructions
  1. Place first 7 ingredients in slow cooker (potatoes, cauliflower, carrots, garlic, onion, salt, broth) and cook until vegetables are fork-tender - about 3-4 hours on high or 5-6 hours on low. Let cool for 10-15 minutes.
  2. While the vegetables are cooking, steam the additional cauliflower for about 20 minutes or until soft and set aside.
  3. Puree entire slow cooker mixture in blender until smooth and creamy. Add half the green chiles and puree, then taste and add the rest of the green chiles gradually to get desired heat level. (Or if you know you like it at least medium hot, go for it and dump all the green chiles in.)
  4. Transfer to a pot and whisk in the cheddar cheese, milk, mustard, and pepper.
  5. Sautee the steamed cauliflower florets in butter until brown around the edges. Save some for garnish and stir the rest into the pot of soup along with the ¾ cup buttermilk.
  6. Serve in bowls and top with shredded cheese, browned cauliflower florets, and sliced scallions or diced green chiles. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/vegetable-soups/hatch-cauliflower-cheese-soup/