Preparation:

In a large pot, combine chicken broth, cauliflower, carrots and broccoli. Cook until tender. In a separate saucepan, make a white sauce with butter, flour and half and half. Stir constantly until thickened. Add this to the cooked vegetables.

Stir and cook until it boils briefly. Add cheese to soup and stir to melt. Serve with seasoned croutons.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

•