Loaded Creamy Cauliflower Soup

Ingredients

1/4
cup butter
1
cup chopped onions
1/4
cup Gold Medal� all-purpose flour
1
carton (32 oz)  chicken broth
1
medium head cauliflower, trimmed and chopped (about 7 cups)
1/4
teaspoon ground red pepper (cayenne)
1
cup heavy whipping cream
3
cups shredded Cheddar cheese (12 oz)
6
slices bacon, crisply cooked, crumbled (1/2 cup)
1/2
cup thinly sliced green onions
1/2
cup sour cream

Steps

  • 1
    In 4-quart saucepan, heat butter over medium heat. Add onions; cook 4 to 5 minutes, stirring occasionally, until tender. Add flour; cook and stir 1 minute. Add broth; heat to boiling, stirring constantly. Add cauliflower and red pepper; return to boiling. Reduce heat to medium-low; simmer uncovered 9 to 11 minutes or until cauliflower is tender. Stir in whipping cream; cook until hot. Remove from heat; gradually stir in 2 1/2 cups of the cheese until melted.
  • 2
    Divide among 6 bowls; top with remaining 1/2 cup cheese, the bacon, green onions and sour cream.

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