Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower (large head), chopped into 1 inch pieces
1/4 c flour
2 c half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 c sharp cheddar cheese, shredded
1/2 c pepper jack cheese, shredded
1 tsp salt
1 tsp dijon mustard

Optional Toppings:
Green Onions
Bacon Bits

In a large pot, melt butter and cook the chopped onion until translucent and golden brown. Whisk in the flour. Gradually stir in half and half, water and chicken broth.

Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook until tender about 15 minutes.

In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.

Heat soup to medium heat and add in dijon mustard and cheese and stir until melted. Serve with optional toppings.