Two Cheese Potato & Cauliflower Soup

• 1 tablespoon butter or 1 tablespoon olive oil
• 1 cup onion, chopped
• 5 garlic cloves, chopped
• 5 cups milk
• 1 lb yukon gold potato, peeled
• 1 lb cauliflower, frozen
• 1 teaspoon salt
• 1/4 teaspoon red pepper, crushed
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup blue cheese, crumbled

1. Melt butter or olive oil in saucepan over medium heat.
2. Add onions, cook and stir 4 minutes or until onions are transparent.
3. Add garlic, cook and stir for 15 seconds.
4. Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
5. Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
6. Add cheeses into soup and stir until melted.

butter, onion, garlic, milk, gold potato, cauliflower, salt, red pepper, cheddar cheese, blue cheese

Taken from www.food.com/recipe/two-cheese-potato-cauliflower-soup-357866 (may not work)