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.
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..