Ingredients

• 2 TBSP of butter
• 1 onion chopped
• 1 head of cauliflower, broken into small florets
• 1 potato, peeled and diced
• 2 cups of chicken stock
• 2 cups of milk of a bit less
• salt, pepper, garlic powder to taste
• 1/2 -3/4 cup of shredded cheddar cheese
• Fried croutons

Directions

1. Melt the butter in a large pot over medium heat

2. Saute the onion in the butter for @5 min

3. Sir in the cauliflower and potato and saute for a few more minutes.

4. Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender

5. Add the milk, stirring well to blend.

6. Puree soup in batches using bullet, leaving some unblended for chunks in soup

7. Pour back into pot and season to taste

8. Stir in shredded cheddar cheese to melt

9. Serve with fried croutons!!

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