Cauliflower Cheese Soup

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• 1 head cauliflower or 2 - 1 lb. bags frozen cauliflower
• 1/2 onion chopped (optional)
• 2 Tbs. butter
• water
• 1 tsp. salt (or more)
• pepper to taste
• 1 cup milk
• 1- 8oz. bar cream cheese (cubed)
• 1- 8oz. bar sharp cheddar cheese (shredded)
• 1 or 2 Tbs. cornstarch dissolved in 1/2 cup cold water

Recipe will be made all in one pot.



Sauté onions in butter in a large pot.



Chop 1 head cauliflower and add to pot.



Add at least 1 tsp. salt and enough water to come almost to the top of the cauliflower.

Boil until nearly tender (about 10 minutes).



Add milk, both cheeses and 1 more tsp. salt.



Turn down heat to a simmer and stir occasionally until cheeses melt.

Thicken with cornstarch mixture by letting soup heat up again just until barely boiling, then turn off.




 

 

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