Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In Dutch oven combine cauliflower and a small amount of lightly salted water. Bring to a boil; reduce heat. Simmer, covered, for 8 to 10 minutes or until tender. Drain cauliflower; set aside in medium bowl.
In the same Dutch oven melt butter. Stir in flour, celery seed and pepper.
Add half and half and broth all at once. Cook and stir until slightly
thickened and bubbly. Cook and stir for 1 minute more. Add cooked
cauliflower. Using a potato masher, mash some of the cauliflower to
slightly thicken the soup.
Add cream cheese and velveeta. Cook over very low heat for 5 minutes or until cheeses are melted, stirring occasionally. Season to taste with salt if desired.
