Cauliflower Cheese Soup - cooking recipe

Ingredients

1 small onion, finely chopped
3 c. chicken broth
1 1/3 c. potatoes, peeled and diced
2 c. small cauliflower pieces
1/4 tsp. dry mustard powder
1/8 tsp. celery seed
1/8 tsp. pepper
3/4 c. 2% milk
1/2 c. grated or shredded Alpine Lace nonfat Cheddar cheese (about 2 oz.)

Preparation

Combine onion and 3 tablespoons of chicken broth.
Cook, stirring occasionally, 4 or 5 minutes.
Add a bit more broth.
Add remainder of broth, potatoes, cauliflower, mustard, celery seed and pepper.
Bring to a boil over high heat.
Lower heat, cover and simmer 11 to 14 minutes.
Remove pot from heat.
Puree three quarters of vegetables and liquid in blender.
Return puree to pot with remaining vegetables and liquid.
Add milk and stir to mix well.
Heat soup to a gentle simmer.
Add cheese to soup.
Stir well.
Cook additional minutes, but not to boil.
Makes 4 to 5 servings.