Ingredients

The following ingredients have 6 Servings
  • 5 Tbsp butter
  • 1/4 cup all purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups 2% milk (or 3%, but not 1% or skim)
  • 6 cups chopped cauliflower
  • 1/3 cup chopped green onion
  • 1/2 cup sour cream
  • 1/3 cup shredded cheddar cheese
  • Salt and freshly ground pepper
  • Additional shredded cheddar cheese
  • Additional chopped green onion
  • Crumbled (cooked bacon)

Instruction

  • Melt butter in a large soup pot over medium heat. Add the flour and cook, stirring, for about 1 minute. Add the chicken broth, milk, chopped cauliflower and 1/3 cup chopped green onion. Increase heat to medium-high heat and bring to a boil, then reduce heat to medium-low and simmer, stirring regularly, until cauliflower is tender. Using a potato masher or an immersion blender, break up the cauliflower pieces just slightly, being sure to leave some chunky pieces in the soup.
  • Stir in sour cream and 1/3 cup shredded cheddar cheese and allow to warm through for a few minutes. Taste soup and season well with salt and freshly ground pepper (Be generous with the salt. If it tastes bland at all, it needs more salt!)
  • Serve topped with additional shredded cheddar cheese, chopped green onion and crumbled cooked bacon.