Easy Cauliflower Cheddar Soup

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.