Cream of Cauliflower Cheese Soup

I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.

• Ready In: 25 mins
• Serves: 10

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

Directions

1. 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.
2. Lower heat medium.
3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
5. Remove from heat. Puree in batches in blender or food processor. Serve.