Cauliflower Soup

How many does this serve?:

Prep Time:

Cook Time:

Ingredients:

1 medium head cauliflower, broken into florets (can use frozen cauliflower florets)
1 medium carrot, shredded
1/4 cup celery, chopped
2 1/2 cups water
2 tsp chicken bouillon or 1 vegetable bouillon cube
3 Tbsp butter
3 Tbsp flour
3/4 tsp salt
1/8 tsp pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 tsp hot pepper sauce, optional

Instructions:

In a Dutch oven, combine cauliflower, carrot, celery, water, & bouillon. Bring to a boil. Reduce heat; cover & simmer for 12-15 mins or until vegetables are tender (do not drain)
In a large saucepan, melt butter. Stir in the flour, salt & pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook & stir for 2 mins or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture

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