Source: dLife

Creamy soup of cauliflower, potatoes and cheese.

Servings

0.5 cup fresh chopped onion
2 medium garlic cloves , minced
1 tbsp butter
2 tbsp white all purpose flour
3.5 cup fat free reduced sodium chicken broth
3 fresh cauliflower florets
1 cup cooked baby red potatoes , peeled and cubed
0.25 cup light whipping cream
0.75 cup Cheese, cheddar, sharp, shredded
1 pinch white pepper (optional)
1 pinch salt

1 In a large pot, melt butter and saute the onion and garlic until tender, about 5 minutes.
2 Stir in flour and cook 1 minute, then add in broth, cauliflower, and potato, bring to a boil.
3 Cover and reduce heat, simmer until potato and cauliflower are tender, about 10 to 15 minutes.
4 Remove 1/2 the vegetables with a slotted spoon and set aside.
5 Take the remaining contents of the soup and place in food processor or blender and process until smooth.
6 Place processed soup back into pot, add reserved vegetables back in, then add in the cream and the cheese.
7 Simmer over low heat until cheese is melted, about 3 to 4 minutes.
8 Optional: season with salt and pepper to taste.

You could make a cream of turnip version by replacing the cauliflower with turnips, instead of cheddar cheese use Swiss, Gouda or Havarti, and add 1/2 teaspoon thyme.