What you need:
2 Tablespoons unsalted butter1 Onion, peeled and diced
3 small Clove garlic, peeled and minced
1/4 Cup all purpose flour
1 Head cauliflower, cut into florets
1 Baking potato, peeled chopped
2 carrots peeled and diced fine
3 - 4 cans (14 oz. each) low fat, low sodium chicken stock, I used broth**
1 Cup low fat milk
1 Cup cheddar cheese (shredded)
1/4 Cup Mozzarella
2 Tablespoons Parmesan
2 Tablespoons chives or scallions, chopped
1/2 Teaspoon curry powder (optional but good)
Garlic powder, Salt & pepper to taste
What to do:
Add the butter, onion and garlic to a large pot on medium low heat for approximately 15 minutes or until the onions are translucent but not browned. Whisk in flour and chicken (broth or stock). Add the potato and cauliflower, bring to a boil, cover and cook for approximately 20 minutes or until the potatoes and the cauliflower are fork tender. I turned mine down so the veggies were not too mushy. It still boiled slightly on med low covered. About 5 min before done, add the carrot slices. 
Working in batches, add the soup to a blender or food processor and puree. You can also use an immersion blender which is how I did mine. If neither of these work you could also use a masher of sorts. Be careful not to overfill or the hot liquid will leak out of the blender. ( when mashing or using an immersion blender you can leave it right in the pot). You can puree all the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives, milk and cheese and season with the curry powder, garlic powder,salt and pepper. Serve hot and garnish with additional cheese and croutons, if desired. Makes approximately 8 servings.
Adapted from the hungry couple blog
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