Creamed Cauliflower And Chunky Potato Soup - cooking recipe

Ingredients

2 medium potatoes, peeled and cut into small cubes
1 green onion, diced
3 garlic cloves
258 g cauliflower (3 servings)
1/2 cup skim milk
1/2 cup fat-free cheddar cheese (grated)
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon I Can't Believe It's Not Butter Fat Free (optional)

Preparation

Place potatoes, onion, and garlic in pot with just enough water to cover them.
Cook until water is mostly gone and potatoes are tender (may need to add water).
Blend remaining ingredients in a food processor until cauliflower is pureed.
Combine all ingredients and cook until desired consistency is reached.
For young children, you can blend this soup with oatmeal to thicken it and still have a great-tasting dish.