Cauliflower, Cheese, And Spinach Soup

• 4 cups Chicken Broth
• 4 cups Water
• 1 head Cauliflower, Chopped Into Small Pieces
• 1/2 cups Red Onion, Chopped
• 5 ounces, weight Fresh Spinach
• 1/4 teaspoons Cayenne Pepper, Or To Taste
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon Salt-free All Purpose Seasoning Like Spike
• 1/4 teaspoons Freshly Ground Black Pepper
• 4 cloves Garlic, Crushed (can Increase Up To 6 Cloves)
• 3 cups Smoky Gouda Cheese, Grated
• 1 cup Heavy Cream
• 1 cup Real Bacon Bits, Divided

1. In a soup pot put chicken broth, water, and cauliflower. Bring to a boil and cook until cauliflower is very tender, about 15-20 minutes or so.
2. Add red onion, baby spinach, cayenne, salt, all-purpose seasoning, pepper and garlic.
3. With a stick blender or in a regular blender, puree the soup. Return to the pot if using a regular blender. Cook about 15 minutes more.
4. Slowly add the cheese in handfuls. Gouda is a soft cheese and will melt quickly.
5. Add cream and 1/2 cup of bacon bits. Blend with the stick blender or return to the blender. Blend until it starts to thicken a bit. The cream will thicken the soup up beautifully.
6. Pour back into pot and add the rest of the bacon bits. Warm another 5 minutes and serve.
7. Enjoy!

chicken broth, water, cauliflower, red onion, ubc, salt, salt, ubc, garlic, gouda cheese, heavy cream, bacon

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