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.