Mock Potato Soup II

Ingredients

• 3 medium bacon slices
• 1 oz sour cream
• 1 small red onion, chopped
• 4 oz cheddar cheese, shredded
• 1/2 cup half & half
• 3 tbsps butter
• 1 tsp pepper
• 1 tsp salt
• 3 cups chicken broth
• 1 medium cauliflower head, small chunks
• 2 tbsps parsley

Directions

1. In a large dutch oven, bring the cauliflower, red onion and broth to a boil.
2. Cover and simmer until the cauliflower is very tender, about 20-25 minutes.
3. Use a stick blender to puree the soup until completely smooth and thick. If you do not have a stick blender, just put it in your regular blender and blend. Then return it to the dutch oven.
4. Add the butter and half & half, mix well. Add salt & pepper to taste.
5. Stir in the shredded cheese and heat very slowly until melted.
6. Garnish with bacon, parsley and sour cream.