…there was a cauliflower in the fridge that needed to be eaten. So then there was soup.

Cauliflower Cheddar Soup

1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, diced
1 stalk celery, chopped
2 cloves garlic, minced
6 cups water
bouillon for two cups of water (I used a cube of Knorr)
2 small (or 1 medium) potatoes, peeled and chopped
1 cauliflower, broken into flowerettes
1 bay leaf
1/4 tsp. thyme
1/2 c. cream
3 oz. grated medium cheddar
2 oz. American cheese, diced
1/4 – 1/2 tsp. paprika
salt and pepper, to taste

Heat oil and butter in a stock pot. Add onion, celery, and garlic and sautée until tender.

Add water, bouillon cube, potato, cauliflower, bay and thyme, and simmer until vegetables are very tender.

Remove from heat. Remove the bay leaf and purée the soup with an immersion blender.

Return to low heat. Stir in cream. Stir in cheeses and paprika until incorporated. You can use the immersion blender again if it helps. Remember not to boil the soup at this point, as the cheese will separate if boiled.

Adjust seasonings — I think I threw in a teaspoon of salt and several enthusiastic turns of the pepper grinder — and serve hot.