5 tablespoons butter
1 medium head cauliflower, rinsed and broken into florets
1 large carrot, chopped
1 medium rib celery, chopped
1/2 onion, chopped
2 1/2 cups vegetable or chicken stock, homemade if possible
3 tablespoons flour or gluten-free flour
sea salt and fresh ground pepper to taste
2 cups whole milk
1 cup cheddar cheese, shredded
In large stockpot, melt 2 tablespoons of butter. Add vegetables and cook, stirring regularly, for about 10 minutes, until carrots are tender. Add stock and bring to a boil. Reduce heat and simmer on low.
While soup is simmering, melt remaining 3 tablespoons of butter in a medium saucepan. Stir in all the flour and continue to stir for about 3 minutes. Gradually whisk in the milk, salt and pepper. Bring to a boil over medium heat, stirring constantly. Once sauce has begun to thicken, stir in cheese until melted. Slowly whisk cheese/milk mixture into soup until fully incorporated.