Cream Of Cauliflower Cheese Soup

• 2 heads cauliflower, washed and broken into flowerets
• 1/2 cup chopped onion
• 1 garlic clove, minced
• water
• 3 vegetable bouillon cubes
• 4 ounces reduced-fat cream cheese, softened (or use regular)
• 1 cup half-and-half (or evaporated milk)
• 1/4 - 1/2 teaspoon salt, to taste
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 2 teaspoons parsley
• 2 cups shredded cheddar cheese or 2 cups shredded American cheese

1. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
2. Lower heat medium.
3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
5. Remove from heat. Puree in batches in blender or food processor. Serve.

cauliflower, onion, garlic, water, vegetable bouillon cubes, cream cheese, milk, salt, pepper, paprika, parsley, cheddar cheese

Taken from www.food.com/recipe/cream-of-cauliflower-cheese-soup-142662 (may not work)