This creamy, delicious soup is popping with flavor and the healthy goodness of cauliflower.
1 medium head of cauliflower- chopped into florets
1 carrot shredded
¼ cup chopped celery
2-1/2 cups chicken stock
3 tbsp Kerry Gold Butter (it’s grass-fed)
Salt and Pepper to taste
2 cups 2% milk
1 cup shredded cheddar
Bacon- cooked and chopped for garnish (optional)
Hot Sauce to taste
In a large stockpot combine the cauliflower, celery, carrot, and chicken stock, Bring to a boil, then reduce the heat. Cover and let simmer for 10-15 minutes, until the veggies are tender.
Remove veggies from pot. In batches, process the veggies in a food processor or Vitamix until smooth, and return to the stockpot. You can skip this step if you prefer more texture.
In medium saucepan, melt the butter, stir in the flour, salt and pepper until smooth. Gradually add in the milk. Bring to a boil over med. heat. Cook and stir until thickened, about 2 minutes. Stir in the cheese, until melted and then stir into the cauliflower mixture.
Pour into bowls, garnish with bacon and serve.