1 tbsp oil
1 head of cauliflower, chopped
2 medium potatoes, peeled and diced
1 medium onion, diced
1 litre chicken stock
2 cups shredded old cheddar cheese
salt and pepper
Heat oil in soup pot and sautee onions until translucent. Add potato and continue cook for an additional minute. Add cauliflower and chicken stock, bring to a boil. Reduce heat and simmer for about 20 minutes, until vegetables are very tender. Blend with an immersion blender until smooth. Stir in cheese and season to taste with salt and pepper. If the soup is too thick, add some milk until it's your preferred consistency.
Serve with crusty bread.