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Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 1/2 cups chopped cauliflower florets (should be the same size as the potatoes)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil (plus more for garnishing)
  • 1 large russet potato, peeled and cut into small cubes
  • 1/2 teaspoon salt
  • 2/3 cup finely shredded sharp cheddar cheese
  • 1 quart chicken or veggie stock
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced


  1. In a medium Dutch oven or lidded saucepan, heat the butter and olive oil over a medium flame
  2. Cook the onions until soft, about 5 minutes
  3. Add the potatoes, cover, and cook until just beginning to soften, about 4 minutes
  4. Uncover, stir in the salt, garlic, thyme and broth
  5. Bring to a boil
  6. Cook for two minutes, then check the potatoes to make sure they are tender
  7. If so, add the cauliflower, cover, and cook for another 5 minutes.Remove from the heat and puree with an immersion or standing blender
  8. Stir in half of the cheddar cheese and the mustard
  9. Taste for seasoning and add more salt as needed.Serve in individual bowls, topped with the remaining cheese and a good drizzle of olive oil.

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