Creamy Cheesy Cauliflower Soup

Add the butter, onion and garlic to a Dutch oven or other large stock pot and cook on medium low heat for approximately 15 minutes or until the onions are translucent but not browned. Whisk in the flour and slowly whisk in the chicken stock. Add the potato and cauliflower, bring to a boil, cover and cook for approximately 25 to 30 minutes or until the potatoes and the cauliflower are fork tender.

Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. You can puree all the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives, milk and cheese and season with curry powder, salt and pepper.

Serve hot and garnish with additional cheese and croutons, if desired.