Two Cheese Potato & Cauliflower Soup - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon olive oil
1 cup onion, chopped
5 garlic cloves, chopped
5 cups milk
1 lb yukon gold potato, peeled
1 lb cauliflower, frozen
1 teaspoon salt
1/4 teaspoon red pepper, crushed
1 1/2 cups shredded sharp cheddar cheese
1/2 cup blue cheese, crumbled

Preparation

Melt butter or olive oil in saucepan over medium heat.
Add onions, cook and stir 4 minutes or until onions are transparent.
Add garlic, cook and stir for 15 seconds.
Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
Add cheeses into soup and stir until melted.