Wisconsin Cheddar Cauliflower Soup
Adapted by MadeFromPinterest.net
13 3/4 to 14 1/2 ounces chicken broth
2 1/2 pounds cauliflower, cut into 1-inch chunks
sharp cheddar cheese
Pepper Jack cheese
Melt butter over medium heat in large saucepan.
Add onion and cook until translucent, 10 minutes while stirring occasionally.
Whisk in flour and salt, then slowly add milk, chicken broth, water and mustard.
Add cauliflower and bring to a boil. Bring down the heat and simmer until cauliflower is tender about 15 minutes.
Puree mixture in batches and return to pot.
Add 1 1/2 cup cheeses and mix until melted through and incorporated into the soup.
Top with remaining 1/2 cup cheese.
**1 can of evaporated milk and 2 cups of water can be substituted for the 2 cups milk and 1 1/2 cups water.
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