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Cauliflower and Cheddar Soup

Cauliflower and Cheddar Soup

Serves: 50
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Ingredients
3 gal water
1 cup chicken soup base
3 lbs cauliflower florets, frozen
1-3/4 lb Signature Potato Pearls Extra Rich
3 lbs cheddar cheese, grated
White pepper, to taste
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Method
In stockpot, heat water to boiling; stir in soup base. Stir until dissolved. Stir in cauliflower. Simmer for 5 minutes, or until florets are tender. Stir in potato pearls. Gradually stir in cheese.
 
Season to taste with white pepper. Stir soup before serving.

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