The potatoes give the soup its wonderful thickness, and the sharp cheese gives it a bite. Its creamy, cheesy consistency holds up beautifully on a spoon. On a chilly Saturday afternoon, serve it with griddled Black Forest Ham Sandwiches on pumpernickel bread for a twist on basic ham and cheese.

Ingredients:

Garnish (optional):-
1 cup cauliflower florets
1 tablespoon olive oil
Kosher salt, to taste
Soup:-
2 tablespoons salted butter
2 whole cloves garlic, peeled
3 cups diced onions
1 cup diced celery
2 heads cauliflower, separated into florets
3 Yukon Gold potatoes, peeled and cut into chunks
10 cups chicken stock
4 cups shredded sharp cheddar cheese
2 cups light cream
1 teaspoon ground nutmeg
1 teaspoon dry mustard
3 teaspoons Worcestershire sauce
6 dashes Tabasco sauce
Kosher salt and freshly ground black pepper, to taste

Directions:

For the garnish: Preheat the oven to 375°F. In a mixing bowl, toss the cauliflower florets with the olive oil and salt. Place in an 8- inch square roasting pan and bake for 20 minutes, or until the cauliflower has softened and has a roasted, brown exterior. Set aside.

For the soup: In a stockpot melt the butter over medium-high heat. Add the garlic, onions, celery, cauliflower florets, and potatoes. Sauté for 10 minutes. Add enough stock to cover the vegetables and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes. Remove from the heat. Add the cheese, cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Garnish each serving with a few roasted cauliflower florets.

Makes 8 to 10 servings.