Loaded Cream of Caulifower Soup

I have to double the batch every time I make this, and even then there isnt much left over! Kids absolutely love it and its good served with a salad and bread.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 48  ounces  chicken stock
• 1  head cauliflower, chopped
• 1  medium onion
• 1  cup carrot, shredded
• 1⁄2 cup celery, chopped fine
• 1  tablespoon dill
• 1  tablespoon parsley flakes
•  salt and pepper
• 1⁄2 cup butter, softened
• 1⁄2 cup flour
• 1  pint half-and-half cream

Directions

1. Bring stock to a boil and add cauliflower, onion, celery, carrots, dill and parsley. Boil until tender.
2. While vegetables are boiling, combine butter and flour to make a paste.
3. When vegetable are tender, SLOWLY add the paste to the pot, lumping it in will create hunks that do not taste very good.
4. Add half & half and heat through.