Recipe from Viewer Mike Zaves.
1 large head of cauliflower, cut into small florets
1/2 cup diced peeled carrots
8 cups chicken broth
1 stick of butter
8 Tbsp all purpose flour
1 pint half & half
8 oz shredded cheddar cheese
1 ring smoked sausage cut into coins (optional)
Salt and pepper to taste
Boil cauliflower and carrots in chicken broth until tender (15-20 minutes) reserving broth when done.
In soup kettle melt stick of butter over medium heat. Add flour whisking until smooth. Let this bubble for 1 minute. Slowly add half& half. Stir constantly over heat until mixture resembles mashed potatoes. Add in the broth and vegetables slowly until soup is desired consistency. Add cheese stirring until cheese is melted. Add sausage if desired. Salt and pepper to taste. Simmer for 20-30 minutes.
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