Ingredients:

• I head cauliflower, broken into florets (5-6 cups)
• 1 cup finely chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped sweet onion
• 1/2 cup chopped sweet red pepper
• 1 tsp freshly chopped thyme
• 3 cups chicken broth (I made from water and 3 tsp. chicken base)
• 3 Tbsp butter
• 3 Tbsp flour
• Dash of salt and pepper to taste
• 2 cups half and half or milk
• 1 cup freshly grated sharp cheddar cheese (do not use pre-grated)
• 2 tsp Cholula Hot Sauce (or you can use Sriracha or your favorite or none)

Directions:

• Combine all vegetables, thyme, and chicken broth in a large pot.  Cover and bring to a boil.  Reduce heat, and simmer for 15 minutes.
• In a medium saucepan, melt butter, then add flour, salt and pepper to create a roux.  Whisk half and half in slowly.  Bring to a boil over medium-high heat.  Cook and continue whisking for 2 minutes until thickened and smooth.  Turn heat off and stir in shredded cheese until melted.  Add hot sauce (if desired).
• Pour creamy cheese mixture into vegetables and broth.  Stir until completely combined.
• Puree to desired consistency using Immersion Blender leaving chunks of vegetables, but creating a creamy texture.
• Ladle into bowls to serve.