Cheddar Cauliflower And Bacon Soup

• 1 head Cauliflower, Cored And Broken Into Small Florets
• 1/2 cups Minced Carrot
• 1/2 cups Minced Celery
• 4 cups Low-Sodium Or Homemade Chicken Or Vegetable Stock
• 3 Tablespoons Butter
• 3 Tablespoons All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 2 cups Milk
• 1 cup Shredded Sharp Cheddar Cheese
• 1 teaspoon Sriracha (or Other Hot Sauce), Optional
• 8 slices Crumbled Cooked Bacon For Garnish

1. In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery and chicken stock. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15-30 minutes until the vegetables are tender.
2. In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high. Add flour, salt, and pepper; whisk for 2 minutes. Add milk and whisk constantly until mixture bubbles and thickens. Remove from heat and add shredded cheese; whisk until melted.
3. Pour cheese mixture over the cauliflower mixture. Stir in Sriracha. Serve with crumbled bacon on top. Makes 4-6 servings.

cauliflower, carrot, celery, chicken, butter, allpurpose, kosher salt, ground black pepper, milk, cheddar cheese, sriracha, bacon

Taken from tastykitchen.com/recipes/soups/cheddar-cauliflower-and-bacon-soup/ (may not work)