Cheese Cauliflower Soup

4 T. butter
1 onion peeled/minced
garlic cloves minced
1 large head cauliflower chopped
5 c. chicken broth
salt and pepper to taste
1/2 c. half and half
***We don't have half and half here, so the substitute I used was: 1/2 Tbsp. melted butter, then fill rest of cup with milk.**
1 1/2 C. cheddar cheese
minced fresh parsley

Heat butter in a large pot. Add the onion and garlic, saute slowly about 6 minutes. Add cauliflower and chicken broth. Bring to a boil. Cover and simmer for 30 minutes. Puree the soup in a blender (I didn't have a blender, so didn't do this step). Stir in the cheese. Add the 1/2 and 1/2. Continue to stir until cheese melts. Do not let it come to a boil. Adjust seasoning to taste.

We gave this recipe a 7/10. The cheese I used was a little salty, so I should use less cheese. Fresh parsley was good!