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Wisconsin Cheddar Cauliflower Soup

Adapted by MadeFromPinterest.net
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Ingredients
  

  • 2 tablespoon butter
  • 1 medium onion chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk**
  • 1 1/2 cups water**
  • 1 can 13 3/4 to 14 1/2 ounces chicken broth
  • 1 head 2 1/2 pounds cauliflower, cut into 1-inch chunks
  • 1 teaspoon Dijon mustard
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Pepper Jack cheese shredded

Instructions
 

  • 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.

Notes

**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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