Creamy Vegetable Soup

1/2 c. butter

1/2 c. flour

1 onion, diced

4 c. milk

1 head cauliflower, chopped

2 carrots, chopped

1 c. peas

1 c. corn

1 lb. bacon, cooked and crumbled (omit for veggie version)

8 oz. cheddar cheese, shredded

salt & pepper to taste

Boil cauliflower and carrots in water (or chicken/vegetable stock) until fork tender; drain them when they reach your desired "doneness." Sauté onions in melted butter in a large pot. Add the flour to make a roux; cook briefly. Slowly stir in the milk until the mixture is smooth. Incorporate all veggies, bacon, and shredded cheese. Stir constantly until cheese has melted through. Add salt and pepper to taste.  This can also become an easy crock pot soup.  Even though this recipe was done with onions, cauliflower, carrots, peas, and corn, other veggies could be added or taken for a similar dish (broccoli, potatoes, etc.).

Recipe from my own little head!