Source: dLife

Thick and creamy cauliflower soup with cheddar cheese.

Servings

0.5
0 1/2 cup  fresh chopped onion 2.0
2 each  medium garlic cloves 2.0
2 tbsp  white all purpose flour 3.5
3 1/2 cup  low sodium vegetable broth 12.0
12 oz  fresh cauliflower 1.0
1 each  large russet potatoes 0.5
0 1/2 cup  fat free half and half 3.0
3 oz  Cheese, cheddar, mild, reduced fat 1.0
1 pinch  white pepper 1.0
1 pinch  salt 1.0
1 pinch  ground nutmeg

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.