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
In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery, and chicken stock.
Bring to a boil, then reduce heat to a simmer and cover; cook for 15-30 minutes until the vegetables are tender.
In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high.
Add flour, salt, and pepper; whisk for 2 minutes.
Add milk; whisk constantly until mixture bubbles and thickens.
Remove from heat and add shredded cheese; whisk until melted.
Pour cheese mixture over the cauliflower mixture.
Stir in Sriracha; serve with crumbled bacon. Makes 4-6 servings.