Cut up 1 to 2 Cauliflower (when cooked, save out about 1/4 of it to chop and put back in the soup). Melt 1-2
Tbsp. butter and cook cauliflower in it for a couple of minutes, then add 5 c chicken broth, cooking until tender.
When done, puree in blender all but the 1/4, and pour the pureed cauliflower back into the pan. Add 1 pint
whipping cream or half and half, the 1/4 cauliflower, 1 soup can cheddar cheese soup salt and pepper to taste.
Can thicken a little more with 1 T cornstarch dissolved in 1/4 c cold milk and added to the soup.
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