Creamy Cheesy Cauliflower soup 1 cup serving

4 tbs butter
1/2 onion, finely chopped
1/2 carrot, finely chopped
1 large celery stalk, finely chopped
1 large head cauliflower, roughly chopped
fresh or dried parsley
6 cups chicken broth or stock
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2 tbs butter
3 heaping tbs flour
2 cups milk
8 oz. velveeta, chopped
1 cup sour cream (optional)

Serve with a hearty bread.

Melt 4 tbs butter. Add onion, cook for a few minutes. Add carrot, celery, cook for about 5 more minutes. Add cauliflower, parsley. Cover, cook on very low heat for 15 minutes. Add broth, bring to boil, simmer, then add velveeta. While bringing to a boil, in skillet melt the 2 tbs butter, add flour, cooking flour while whisking. Add the milk, whisk and cook - making a gravy. Add gravy to soup and simmer 10 minutes. When gravy is incorporated and cheese is melted, soup is ready. Remove from heat, add sour cream if desired.

Serving Size: makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user NEWMERCIES1.