Melt butter in a large pan and gently cook the onion for 10min until soft. Add the cauliflower, potato, milk, stock and some seasoning, then bring to the boil.
Step 2
Simmer for 25min or until the vegetables are completely tender. Blend until smooth, return to the pan and check seasoning.
Step 3
To serve, reheat the soup if necessary and ladle into warmed bowls (or large mugs). Top with the cheese and some freshly ground black pepper. For the full effect, stir through the cheese just before eating. Serve with bread, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.