Ingredients
3tbspbutter
1medium onion,chopped
¼cupflour
2cuphalf and half
1½cupwater
14½ozchicken broth,(1 can)
2lbscauliflower,chopped into 1-in pieces
1½cupsharp cheddar cheese,shredded
½cuppepper jack cheese,shredded
½tspsalt
1tspdijon mustard
green onions
bacon bits
additional cheese
Preparation
In a large pot, melt 3 Tablespoons butter and cook the chopped onion until translucent and golden brown. Whisk in the flour. Gradually stir in half and half, water and chicken broth.
Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook for about 15 minutes until tender.
In a blender or immersion blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.
Heat soup to medium heat and add in dijon mustard and cheese and stir until melted. Serve with optional toppings.
