1/2 stick butter, 1/4 cup
1/2 large onion, diced (1 cup)
1 stalk celery, diced
1-2 carrots, sliced or diced (1 cup)
½ cup water
1 medium head cauliflower, broken up (4 cups)
1 15 oz. can chicken broth
6 Tbsp. flour
4 cups milk
1 Tblsp. dried parsley or 2 Tblsp. fresh
½ tsp. garlic powder
salt and pepper to taste (I use Lawry’s Seasoned Salt)
1 cup sharp cheddar cheese, shredded
Melt butter in a dutch oven or soup pot. Add celery and onion and cook until soft and beginning to brown.
Add carrots and water, simmer until carrots begin to soften.
Add cauliflower and chicken broth, simmer until cauliflower is soft.
Mix flour into milk until lumps disappear. Add to pot and stir until thick.
Add parsley, garlic, salt and pepper to taste. Stir in cheese until melted.
Serve with a bit of sour cream on top.
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