Creamy Cauliflower and White Cheddar Soup
modified from Cooking Classy
Yield: About 4 servings
Ingredients
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
3 Tbsp butter
1 cup finely chopped yellow onion
3 1/2 Tbsp all-purpose flour
1/2 tsp garlic powder
2-3 cups millk
1 (14 oz) can low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp (slightly heaping) dried thyme
1 bay leaf
8 oz shredded sharp white cheddar cheese, shredded (2 cups), plus more for serving if desired
Directions
Melt butter in a large pot over medium heat. Add onions and saute until they are translucent. Sprinkle flour in and stir to combine. Gradually whisk in the broth and 2 cups of milk. Bring to a boil and add chopped cauliflower, garlic powder, bay leaf, and thyme. Boil for about 10-15 minutes, stirring every other minute or so to prevent scorching, until cauliflower is tender. Remove from heat and remove the bay leaves. At this point you can either transfer the soup to a blender of use an immersion blender to puree some or all of the soup. Stir in cheese until it melts, then add the cream. If it is too thick for your liking, stir in some more milk. I like it think and creamy, so 2 cups was just right for me :). Salt and Pepper to taste. If desired, top with tortilla strips and additional cheese. Enjoy!
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