Cream of Cauliflower Soup with Cheese

We received orange cauliflower in our last CSA shipment so instead of using it for Indian curry which we usually do we decided to make something fun like this Cauliflower cheese soup.

Ingredients

Vegetable cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons flour
3 1/2 cups vegetable stock
12 ounces cauliflower, cut into florets
1 large idaho potato, peeled, cubed (we had yukon potatoes so we used those instead)
1/4 - 1/2 cup fat free half-and-half
3/4 cups reduced fat cheddar cheese
Salt and pepper to taste

Preperation

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender. Stir in flour, cook 1 to 2 minutes longer. Add stock, cauliflower, and potato; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.

Remove half of the cauliflower from the soup with a slotted spoon and reserve. Puree remaining soup in blender until smooth. Return soup to saucepan; stir in reserved cauliflower, half-and-half, and cheese. Cook over low heat until cheese is melted; stirring frequently. Season to taste with salt and pepper.

Makes approximately 6 servings (about 1 cup each)

Calories - 98, Fat - 2.4g, Sodium - 214mg, Carbs - 13.6, Fiber - ?, Protein - 5.5g