Source: dLife

Thick and creamy cauliflower soup with cheddar cheese.

Servings

0.5 cup fresh chopped onion
2 medium garlic cloves , minced
2 tbsp white all purpose flour
3.5 cup low sodium vegetable broth
12 oz fresh cauliflower , cut into florets
1 large russet potatoes , peeled, cubed
0.5 cup fat free half and half , (or fat-free milk)
3 oz Cheese, cheddar, mild, reduced fat
1 pinch white pepper , to taste
1 pinch salt , to taste
1 pinch ground nutmeg , as garnish

1 In a lightly greased saucepan, saute onion and garlic until tender, about 10 minutes.
2 Stir in flour, cook for 1 more minute.
3 Add stock, cauliflower, and potato and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
4 Remove about half the vegetables from the soup with a slotted spoon and reserve.
5 Using a food processor or blender puree remaining soup until smooth.
6 Return soup to saucepan, stir in reserved vegetables, half and half, and cheese. Cook over low heat, stirring, until cheese is melted, 3 to 4 minutes.
7 Season to taste with salt and white pepper, sprinkle each bowl of soup with nutmeg.