Description
Creamy and delicious, this soup is filling and can star as a main course.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1/2 white onion, diced
- 3 cups water
- 2 tsp Knorr chicken flavor boullion
- 4 T butter
- 4 T all- purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups milk (whole or 2 %)
- 1 1/2 cups shredded cheddar cheese
For Garnish
- Crumbled bacon
- Croutons (pre-made or house made)
Instructions
- Prep the vegetables by rinsing cauliflower, celery and carrots. Chop cauliflower into florets. Slice celery. Peel and slice carrots. Dice onion.
- Add vegetables and water to a stock pot with the 2 tsp of Knorr chicken bouillon. Boil for 10 minutes or until tender.
- Use a slotted spoon to scoop boiled vegetables into a large Cuisinart or food processor. Add about 1 cup of the water from the pot.
- Purée the vegetables and water.
- Add the puree back to the stock pot with remaining chicken bouillon water.
- Set the heat to low.
- In a small saucepan, melt the butter. Add the flour and whisk together. Add salt and pepper, while stirring.
- Gradually add milk to the flour mixture, whisking constantly. Then add shredded cheese and stir to melt over low heat.
- Add cheese mixture to stockpot, stirring to combine. Simmer until thickened for about 10 minutes.
- Serve into small bowls, garnish with bacon crumbles and croutons.
- Prep Time: 15 min
- Cook Time: 40 min