I had a huge head of Cauliflower, and instead of my usual way of making with a cheese sauce, I thought I would try making a soup that tasted like the Cauliflower with cheese sauce. 
It took no time at all to make, even the most novice cook can make this.Â
This soup is great for a weeknight supper or great for a holiday feast.Â
How do I make this great soup?
Melt butter in a stockpot, and cook the onions, carrots and celery for about 5 minutes.Â
Add the chicken broth, cauliflower and salt and pepper, and cook for about 15 minutes, or until tender.Â
While the cauliflower is cooking, make the roux. 
In a saucepan, melt the 4 Tbsp of butter. Add 4 Tbsp flour and whisk until slightly cooked about a minutes.Â
Add the milk and whisk while cooking until thickened.Â
Add in cheeses until they melt. 
When cauliflower is cooked, add the roux mixture into the cauliflower mixture. Season with additional salt and pepper to taste.
If you prefer a smoother soup, just pulse with an immersion blender or you could also use a blender. In any case, make sure the soup is somewhat cooled before blending to avoid burning yourself, and reheat after.  
Chunky Cauliflower Soup
Ingredients
1 large head cauliflower, chopped with middle stem removed
1 small yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 Tbsp butter, for sauteing the mirepoix
4 Tbsp butter, for the roux
4 cups low-sodium chicken broth
Salt and freshly ground pepper
4 Tbsp all-purpose flour
2 cups whole milk
2 slices sharp white cheddar
3 slices American cheese
Instructions
Melt 2 Tbsp butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes.Â
Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil.
Reduce heat to medium-low then cover and simmer until veggies are tender, about 15 minutes.
Meanwhile melt remaining butter in a medium saucepan over medium heat. Add flour and cook and whisk constantly 1 minute.
While whisking slowly pour milk in flour mixture. Bring just to a light boil stirring constantly, remove from heat and stir in cheeses.
Once veggies are tender pour milk mixture into soup. Serve warm..
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