Wisconsin Cauliflower Soup

• 1 onion medium
• 1/4 cup butter
• 1 head cauliflower 2.5 lbs
• 3 cups water
• 2 teaspoons chicken bouillon
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dijon mustard
• 2/3 cup heavy cream warmed
• 1/2 cup pepper jack cheese grated
• 1 1/2 cups sharp cheddar cheese grated
• green onions

1. Heat a pan over medium high heat on stove top and melt better in the pan. Once the butter is melted, add diced onions and cook until translucent and soft. Place onions and butter into crock pot
2. Cut cauliflower into florets and place in crock pot along with water, bouillon, salt and pepper.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4. Cook until cauliflower is very soft.
4. Once the cauliflower is cooked, use an immersion blender to puree until creamy and smooth. If you don't have an immersion blender, carefully ladle contents into a blender and do in batches, return contents to crock pot.
5. Add the warmed heavy cream to slow cooker and stir in the Dijon mustard and the cheeses until they are melted. Ladle soup into bowls and top with desired toppings

onion, butter, cauliflower, water, chicken bouillon, salt, pepper, mustard, heavy cream, pepper, cheddar cheese, green onions

Taken from www.yummly.com/recipe/Wisconsin-Cauliflower-Soup-978758 (may not work)