Zupas Wisconsin Cauliflower Cheese Soup Copycat

• 3 Tbsp.butter
• 1 medium onion
• 1/4 cup flour
• 1/2 tsp salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. dijon mustard
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup pepper jack cheese

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

* I got this recipe from chef-in-training I was really surprised with how much my family liked this. I used 2 med heads of cauliflower in this. And also used an immersion hand blender instead of a blender to mix it all up and it worked great.