6 tablespoons butter, divided
½ whole onion, finely diced
1 whole carrot finely diced
1 stalk celery, finely diced
1 whole cauliflower Head, chopped
2 Tablespoons fresh Or dried parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
rounded 1/3 cup all-purpose flour
2 cups milk
1 cup half-and-half
2 teaspoons salt
1-2 cups shredded or cut up cheese (colby, jack, colby jack, cheddar, American)
In a large soup pot or dutch oven, melt 2 tablespoons of butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Use a blender or immersion blender to reach desired consistency. Stir in cheese until melted. Check seasoning and add more salt or pepper if necessary.