Ingredients
- 4 cups cut cauliflower (1 large head)
- 4 cloves minced garlic
- 4 cups chicken stock
- 1 cup heavy cream
- 3 cups shredded cheddar cheese
- 2 Tbsp butter
- options: add 1/3 cup of onion (with garlic), substitute or mix with broccoli
- Top with bacon or more cheese
Instructions:
- In a Dutch oven over medium heat, sauté garlic for one minute in butter, until fragrant
- Add chicken stock, heavy cream, and chopped cauliflower; increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender
- Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside
- Use an immersion blender to puree the soup with the remaining cauliflower
- Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
- Remove from heat. Add the reserved cauliflower florets back to the soup.
https://www.wholesomeyum.com/cauliflower-cheese-soup-recipe/