Prep: 20 mins; Cook 40 mins
Serves 6 to 8
9 cups (2.25L) chopped cauliflower (about 2lbs/1 kg)
2 stalks celery, diced
1 onion, chopped
3 potatoes, peeled and diced
2 tsp minced garlic
pepper
2 cups chicken broth
1 cup water
2 tbsp flour
2 1/2 cups milk
pinch ground nutmeg
1 1/2 cups shredded cheddar cheese
1/4 tsp salt
In a large pot, combine cauliflower, celery, onion, potatoes, garlic, pepper to taste, chicken broth and water, cover and bring to a boil over high heat. Reduce heat to medium-low; cover and boil gently for 15 to 20 minutes or until vegetables are soft.
Whisk flour into milk; pour into pot with nutmeg to taste. Cook, stirring, for about 3 minutes or until slightly thickened. Remove from heat.
Using an immersion blender in pot, purée until smooth.
Heat soup over medium heat, stirring often for about 5 minutes or until bubbling. Remove from heat and stir in 1 cup of cheese until melted. Season with salt and pepper and add up to 1/4 tsp salt. Ladle into bowls and sprinkle with remaining cheese.