Ingredients

Instructions

  1. In a large saucepan or Dutch oven, cook onion in hot butter until tender.
  2. Carefully add broth and potatoes.
  3. Bring to boiling; reduce heat.
  4. Cover and simmer for 6 minutes.
  5. Add cauliflower and return to boiling; reduce heat.
  6. Cover and simmer for 4 to 6 minutes or until vegetables are tender.
  7. In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
  8. Cook and stir until mixture is thickened and bubbly.
  9. Reduce heat to low. Add the shredded cheese, stirring until melted.
  10. Do not allow mixture to boil.
  11. Season to taste with salt and pepper.