Cauliflower Chowder

Whoa baby!  It has been FRIGID here this week!  I mean, subzero temps, wind-chills down to -20, frigid!!  And this is Virginia!  That's coooooold, my friends!  Even for this native Ohioan.  But, I can't lie...I love it!  I LOOOOVE cold weather and snow and overcast days.  These kinds of days make a perfect excuse to have blankets out, a good Netflix marathon going (currently Gilmore Girls) while my daughter is napping, and there is always hot coffee in the pot.  It's when people slow down and stay home and in this busy, go-go-go world, I need days like this.  Where you can just stand outside and listen to the snow fall.  Have you ever listened to the snow fall?  It's one of the most peaceful sounds God created.  For me, that's perfection.  Which brings me to this soup.  It is comfort food without the guilt and it was created to warm you up from the inside out on a frigid evening.  It's slightly sweet from the carrots but it's thick and rich and just warms you to the bones.  Enjoy, my friends.

1/2 stick butter

3 tsp. minced garlic

1 onion, diced

3 carrots, peeled and diced

4 celery stalks, diced

1/4 cup flour

4 cups chicken broth

1 cup milk (or half and half)

1 head cauliflower, roughly chopped

salt and pepper, to taste

garlic powder, to taste

onion powder, to taste

cheddar cheese and cooked crumbled bacon as a topping, optional

Melt the butter in a large stock pot over medium-high heat.  Add the garlic, onion, carrots, celery, and a generous sprinkle of salt and pepper.  Cook for about 5 minutes or until the vegetables are beginning to soften.  Stir in all of the cauliflower.  Sprinkle the flour over the vegetables and stir and cook about 1 minute until the flour is lightly browned.  Gradually pour in the chicken broth and milk.  Stir constantly, about 3-4 more minutes, until the soup is beginning to thicken.  Bring to a boil, reduce heat and simmer for 15 minutes.  Once the soup has simmered and thickened, add more salt and pepper to your liking as well as about 1-2 tsp. each of the garlic powder and onion powder.  (I just added it until it tasted how I liked.)

Now, this part is completely optional but I thought it added a nice touch.  Take an immersion blender and give it a few swirls through the soup to break down some of the veggies and make the soup just a bit thicker.  You can also just ladle some into a regular blender and pulse it a few times and add it back into the pot.  Again, all of this is completely optional, but veeeery nice.  Top with shredded cheddar cheese and crumbled bacon.