Cream Of Cauliflower Cheese Soup - cooking recipe

Ingredients

2 heads cauliflower, washed and broken into flowerets
1/2 cup chopped onion
1 garlic clove, minced
water
3 vegetable bouillon cubes
4 ounces reduced-fat cream cheese, softened (or use regular)
1 cup half-and-half (or evaporated milk)
1/4 - 1/2 teaspoon salt, to taste
1/2 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons parsley
2 cups shredded cheddar cheese or 2 cups shredded American cheese

Preparation

Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
Lower heat medium.
Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
Add in shredded cheese; stir frequently until heated through and cheese is melted.
Remove from heat. Puree in batches in blender or food processor. Serve.