Dinner for 4
Creamy Cauliflower Potato Soup
$7.80for 440 minServes 4
Cauliflower and potato simmer with celery, onion, and garlic, then blend with cream cheese and cheddar.
Photo: spendwithpennies.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Butter, 0.5 oz$0.40/oz typical | 0.5 oz | $0.20Typical price |
 | Celery, 0.25$2.29 each typical | 0.25 | $0.43Typical price |
 | Onions, 0.3 lb$1.29/lb typical | 0.3 lb | $0.39Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.15Typical price |
 | Broth, 25 oz$0.07/oz typical | 25 oz | $1.74Typical price |
 | Potatoes, 0.55 lb$0.99/lb typical | 0.55 lb | $0.54Typical price |
 | Cauliflower, 0.5$3.29 each typical | 0.5 | $1.92Typical price |
 | Cream cheese, 4 oz$0.30/oz typical | 4 oz | $1.20Typical price |
 | Cheddar and shredded cheese, 4 oz$0.30/oz typical | 4 oz | $1.20Typical price |
| Total for the servings shown | $7.80 | ||
Swaps
- Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Salt and pepper
Not included in the cost.
- 40 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
AmericanBudgetFamilyAppetizersSide dishesLunchesDinnersSnacksBack to schoolCold-weather comfortWinter
Typical price
$1.95 per serving$7.80 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 tbsp butter
- 2 ribs celery
- 1 small onion
- 2 cloves garlic
- 3 cups vegetable broth
- 1 large baking potato
- 4 cups cauliflower florets
- 4 oz cream cheese
- 1 cup shredded sharp cheddar cheese
- salt and pepper to taste (optional)
Steps
- Melt the butter in a 4-quart pot over medium heat, then cook the celery, onion, and garlic for 5 minutes.
- Add the broth, diced potato, and cauliflower, and bring the mixture to a boil.
- Cover the pot and simmer over medium-low heat for 20 minutes until the vegetables are tender.
- Blend the soup until mostly smooth with an immersion blender, leaving a little texture.
- Stir in the cream cheese and cheddar over low heat for 3 minutes until melted, then season with salt and pepper.
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