Loaded Creamy Cauliflower Soup

Ingredients

1/4

cup butter

1

cup chopped onions

1/4

cup Gold Medal™ all-purpose flour

1

carton (32 oz)  chicken broth

1

medium head cauliflower, trimmed and chopped (about 7 cups)

1/4

teaspoon ground red pepper (cayenne)

1

cup heavy whipping cream

3

cups shredded Cheddar cheese (12 oz)

6

slices bacon, crisply cooked, crumbled (1/2 cup)

1/2

cup thinly sliced green onions

1/2

cup sour cream

Steps

• 1

  In 4-quart saucepan, heat butter over medium heat. Add onions; cook 4 to 5 minutes, stirring occasionally, until tender. Add flour; cook and stir 1 minute. Add broth; heat to boiling, stirring constantly. Add cauliflower and red pepper; return to boiling. Reduce heat to medium-low; simmer uncovered 9 to 11 minutes or until cauliflower is tender. Stir in whipping cream; cook until hot. Remove from heat; gradually stir in 2 1/2 cups of the cheese until melted.
• 2

  Divide among 6 bowls; top with remaining 1/2 cup cheese, the bacon, green onions and sour cream.