Cauliflower Soup

2 heads of cauliflower, chopped fine
2-3 carrots chopped fine
2 celery ribs chopped fine
1 onion chopped fine
4 tsp garlic chopped
1/2 c. butter
olive oil
flour
6-8 c. chicken broth
2 c. milk
cheddar cheese
salt and pepper

Saute onion in olive oil and butter. Add carrots and celery and cook until soft with a little gold color, remember color makes it taste good! Add cauliflower and garlic and continue to saute. Add maybe 1/4 c. flour and mix to coat. Cook for 2-3 minutes. Pour in chicken broth and cook until cauliflower is tender, about 10 minutes. Mash with a potatoe masher or simply leave this soup chunky. Stir in 2 c. milk and top each bowl with a sprinkle of cheese! serves 6.