A good ratio of cauliflower to cheese.
4 Tbsp butter
1 large onion, cut into chunks
3 cloves garlic, minced
2 heads cauliflower, washed and cut into florets
1 medium potato, peeled and sliced thickly
4 cups water (may substitute vegetable or chicken stock)
3/4 tsp ground nutmeg
1 tsp salt
1/2 tsp ground pepper
2 Cups milk
15 oz (1/2 can) Cougar Gold® cheese, grated
Melt butter in a 4 quart soup pot over medium heat. Sauté the onion, garlic, florets and potato until golden.
Add the water, and bring the mixture to a boil. Cover pot and boil lightly until cauliflower and potato are tender. Turn off heat and allow mixture to cool.
Blend the mixture by 2 or 3 cups at a time with an electric blender until smooth.
Place the blended soup back in the soup pot and heat over medium-low heat. Stir in the nutmeg, salt, pepper and milk and bring to a simmer.
Add the cheese and stir until melted and soup has thickened.
Top with chives, if desired. 6 Servings.