Cheddar Cauliflower and Bacon Soup

from ButterYum

makes 4-6 servings

Ingredients

• • 1 head cauliflower, broken into small florets

  • 1/2 cup minced carrot

  • 1/2 cup minced celery

  • 3 cups chicken or vegetable broth

  • 3 tablespoons butter

  • 2 tablespoons all purpose flour

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon ground black pepper

  • 2 cups milk

  • 1 cup (4 ounces) shredded sharp cheddar cheese

  • 1 teaspoon Sriracha (or other hot sauce), optional

  • Garnish: 8 slices cooked bacon, crumbled

Directions

• 1. In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery, and chicken stock.

  2. Bring to a boil, then reduce heat to a simmer and cover; cook for 15-30 minutes until the vegetables are tender.

  3. In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high.

  4. Add flour, salt, and pepper; whisk for 2 minutes.

  5. Add milk; whisk constantly until mixture bubbles and thickens.

  6. Remove from heat and add shredded cheese; whisk until melted.

  7. Pour cheese mixture over the cauliflower mixture.

  8. Stir in Sriracha; serve with crumbled bacon. Makes 4-6 servings.