Cauliflower Cheese Soup

So it was cold here the other day, and when I say cold I mean 65 degrees. I really feel for you that are still in the 40's and 30's, bbbbuuuurrrr. Anyhow, I was craving soup. I love soup. My mother-in-law makes fun of me because I can eat soup when it is 115 degrees out. But it does taste better on a colder day somehow. There is this great place in Utah called Zuppa's. If you haven't been there, you should go. They have soups, sandwiches and salads. Not usually a guy place, but I know a few that do like it. But they have a few things I was hungry for. Cauliflower Cheese soup being one of them. So I came up with something close that I like just as much, even if I do have do dishes afterward. Make some homemade bread or oatmeal rolls and enjoy. Oh, I realize that almost nothing I make is low fat, this included. When something calls for cheese or chocolate, I usually double it. Another reason I will never be a size two. If you feel you need a lower fat version you can use skim milk and cut down the cheese for you size two determined to stay size two people. Whatever makes you happy.

One head of cauliflower-cut into large chunks
4 C. chicken stock or enough to cover cauliflower in 5 qt. pot
2 tsp. salt
Bring to a boil and cover. Let simmer about 15 minutes until cauliflower is very tender and breaks apart with fork. Pour stock and cauliflower into another bowl and set aside. While pot is still hot over medium heat add 1/4 C. butter and let melt. When foaming stops add one leek cut lengthwise, cleaned and then cut into 1/2" slices (if you have never cooked with leeks they tend to have sand in them so wash the inside very well. Leeks can also be pricey I have substituted 5-6 green onions, with OK success, but I do prefer the leek) and one red pepper cut into 1/2" chunks. Add 1 tsp. salt and 1/2 tsp. black pepper and stir until leeks and peppers are soft. Add 1 clove garlic and dash cayenne pepper. Stir. Then add 1/4 c. flour. Stir constantly for 1-2 minutes over medium heat. Then add stock and cauliflower slowly, stirring so no lumps form. Keep stirring while soup thickens. Take off the heat. With hand blender or in regular blender blend until no lumps remain (there will still be a few, I like it a bit chunky, but it is up to you) You can strain it for pieces if you are really fussy. Add 1/2 c heavy cream and 1 c shredded Monterey Jack cheese, 1 c sharp cheddar cheese and 2-3 tsp. salt. Stir over low heat until cheese melts.
Makes 6-8 servings.