|How about those "faux-tatoes" -- I'll never tell!|
2 pounds raw cauliflower florets
1 cup heavy cream
Place cauliflower and 1 cup of water in a large pot or Dutch oven; cover and bring to a boil and cook about 10-15 minutes or until tender. Remove lid and continue cooking until no water remains in bottom of pot (watching closely and careful not to burn or scorch) and cauliflower is not waterlogged. Puree cauliflower with an immersion blender or regular blender until smooth (yields approximately 3 cups of pureed cauliflower); transfer puree to a bowl and set aside
In same pot, add celery, carrots, onion, parsley, chicken stock, salt and pepper; bring to a boil over medium-high heat; cover and reduce heat to low and simmer until vegetables are tender, approximately 10 to 15 minutes. Return and add pureed cauliflower back to pot and stir into soup mixture; heat thoroughly until hot; add cream cheese and stir until melted throughout. Stir in cream and heat over medium heat; careful not to boil. Stir in the shredded cheddar cheese, half at a time, stirring frequently until melted and well blended. Taste for seasoning and adjust salt and pepper, as necessary. Do not boil soup; heat just until it begins to simmer (stirring constantly to keep from burning or sticking to bottom of pan). Remove from heat. Ladle into bowls and garnish with shredded cheese and crumbled bacon, if desired.