Cauliflower & Cougar Gold® Soup
4 tablespoons butter
Melt butter in a 4 quart soup pot over medium heat. Sauté the onion, garlic, florets and potato until golden.
Add the water, and bring the mixture to a boil. Cover pot and boil lightly until cauliflower and potato are tender. Turn off heat and allow mixture to cool.
Blend the mixture by 2 or 3 cups at a time with an electric blender until smooth.
Place the blended soup back in the soup pot and heat over medium-low heat. Stir in the nutmeg, salt, pepper and milk and bring to a simmer.
Add the cheese and stir until melted and soup has thickened.
Top with chives, if desired.