Cheddar Cheese and Potato Soup

• Nonstick cooking spray
• 2 garlic cloves, minced
• 1 small yellow onion, chopped
• 2 cups skim milk
• 1 medium head cauliflower, cored and roughly chopped (about 4 cups)
• Salt and freshly ground black pepper
• 1 1/2 cups (6 ounces) shredded 50% reduced-fat cheddar cheese, such as Cabot
• 1/2 bunch scallions (green part only), sliced thin on the diagonal

1. Heat a Dutch oven over medium heat.
2. When the pot is hot, spray it with cooking spray.
3. Add the garlic and onion.
4. Saute, stirring occasionally, until the garlic and onion have started to soften, about 4 minutes.
5. Add the milk and cauliflower.
6. Season with salt and pepper to taste.
7. Cover the pot and bring the soup to a simmer.
8. Simmer until the cauliflower is tender, about 25 minutes.
9. Stir 1 cup of the cheddar cheese into the soup.
10. Working in batches, transfer the soup to a blender and puree until smooth.
11. Return the soup to the pot; reheat if necessary.
12. Season with salt and pepper to taste.
13. Ladle the soup into bowls, top with the remaining cheddar and the scallions, and serve.
14. Fat: 47g (before), 7g (after)
15. Calories: 669 (before), 190 (after)
16. Protein: 19g
17. Carbohydrates: 16g
18. Cholesterol: 25mg
19. Fiber: 3g
20. Sodium: 486mg

nonstick cooking spray, garlic, yellow onion, milk, head cauliflower, salt, cheddar cheese, scallions

Taken from www.epicurious.com/recipes/food/views/cheddar-cheese-and-potato-soup-374901 (may not work)