Creamy Cheddar Cauliflower Soup

 I got all my kids, which includes my husband, to eat this soup that I modified from How Sweet Eats. There's enough cheese in this recipe that we all love it. It's incredible with a loaf of sourdough bread and will be a repeat recipe for us.

As an added bonus with meat prices going crazy, this is a mostly meatless meal that only requires bacon. And, yes, it requires bacon for all the flavor. If you're like me and don't have chicken stock on hand but have extra Raman seasoning packets, you can wing it with a couple Raman seasoning packets and water. And if you happen to have fresh sage, toss it in that bacon grease to crisp it up and crumble it on top. 

I was lucky enough to get a couple heads of beautiful golden cauliflower at the last farmers' market of the season. It made a beautiful soup! (I was tempted by the green and purple, but I didn't think they'd be as appealing in soup form.)

Creamy Cheddar Cauliflower Soup
4 slices bacon, diced
1 onion, diced
3 large carrots, peeled and chopped
4 garlic cloves, minced
Salt and pepper
4 Tbsp. flour
6 cups chicken or vegetable stock
1 large head cauliflower, cut into florets
1/3 cup heavy cream
4 oz. cheddar cheese, freshly grated

Cook bacon until crispy in a large pot over medium heat. Remove the bacon, but retain the grease. Add the onion, carrots and garlic with a pinch of salt and pepper. Cook the vegetables until they soften. Sprinkle in flour, and cook 2 to 3 minutes while stirring.

Stream in the stock while stirring. Add in cauliflower, and bring the mixture to a boil. Then reduce it to simmer uncovered for 15 minutes until the cauliflower is tender. Blend in batches for a creamy, smooth soup.

Stir in cream, and cook for 1 to 2 minutes until warmed. Reduce the heat to low, and stir in the cheese until it is melted. Season with additional salt and pepper if needed. Garnish with extra cheese and bacon. Serves 6-8.