This is a FABULOUS comforting fall soup. I made it last week, and literally ate it every day for lunch. The kids didn't believe there wasn't squash in it (they have discovered my sneaky ways of adding squash to things...), and actually liked it!
Cauliflower Potato Cheese Soup
2-4 Tbl oil
1 small onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 large can or carton chicken stock
1 pkg frozen or one small head chopped cauliflower
2 ounces peeled garlic (I used 2 cloves of garlic)
6 small potatoes, chopped I used leftover mashed potatoes from the night before)
1 cup milk
1 cup shredded cheddar or Monterey Jack cheese
salt and pepper
Heat oil and saute onion, celery, and carrots until softened.
Add chicken stock, cauliflower, garlic and cook until soft.
Liquefy in blender or food processor and return to pan.
When potatoes are cooked, add milk, cheese and salt/pepper to taste.
Heat thoroughly but do NOT boil.