Here is the recipe I buy Velveeta for: Cheese Broccoli Soup 1 qt. water 1 c. chopped onion 1 c. chopped celery 2 cans cream of chicken soup (I have sub. cream of potato, celery, brocc/cheese etc.) 2 1/2 c. cubed potatoes 1 pkg. frozen broccoli (that is how the recipe reads-I usually use a 16-20oz. bag rather than a 10(?) oz. box) Cook the above together until veggies are tender. Add 1 pound Velveeta, cubed, and continue cooking until cheese is melted. Soup sticks easily after adding cheese. This is a very forgiving recipe-throw in California mix veggies instead of just broccoli, add more onion, celery, potato if you like them. My DH dilutes with extra water when he takes it hunting then leaves it in the crockpot so they come back to warm soup waiting for them. The guys all love it so I have to make this every year. HTH!

Here's one for you, Cauliflower-bacon soup with chives and truffle oil Faced with a head of cauliflower one night, I bought a new hand blender and set to work creating a basic, but delicious soup. Ingredients: olive oil 1 head of cauliflower 6 slices good quality thick cut bacon 2 cups of chicken broth (home made is best) 1 cup of milk 2 tbsp heavy cream 1 onion 1/2 teaspoon ground coriander and/or cumin (optional) chopped fresh chives truffle oil (or olive oil) 1. start by chopping the onion and frying it gently in a little olive oil, with a little salt to sweat 2. chop the cauliflower: remove the leaves, core it, then cut into florets, and chop the thick parts into smaller pieces. 3. once the onion is soft, about 5 minutes, add cauliflower and fry for another five minutes. remove from pan and cover. 4. slice bacon thinly, and add to pan. fry until cooked, but not crisp, and drain most of the fat. return cauliflower and onion, and add coriander/cumin. cook for 2 minutes, until it starts to smell wonderful. 5. add the stock and milk. bring it all to a boil, and season to taste (lots of pepper is good). reduce heat to medium-low, and simmer gently for about 25 minutes, covered, stirring occasionally. taste to see when the soup has taken on the flavor of the smoky bacon and cauliflower. 6. if you have a hand blender, start blending the soup to to a thick, but liquid consistency. the longer you do it, the better it will be. you can transfer soup in batches to a regular blender if you don't have a hand blender. i really like my hand blender. can you tell? now, if you really want a veloute consistency, you could pass the liquid through a chinois and blend the catches until there is no solid present. however, i'm not that picky. 7. serve hot, with chives sprinkled on top and some truffle oil drizzled in. you can add some cooked orzo in for substance. or whatever you feel. Shelley

My daughter doesn't like soup or cauliflower, but she loves this soup. Curried potato and cauliflower soup 3 cups cauliflower pieces 1 large red potato, quartered Salt 1 Tbsp. butter 1 small onion, diced 1/2 tsp. ground ginger 1/2 tsp. curry powder 3/4 cup half and half or milk 1 1/4 cups chicken broth Freshly ground white pepper Combine cauliflower and potato in medium pan with salted water to cover. Cover and cook 5 minutes. Remove 1 cup cauliflower and set aside. Cook remaining cauliflower and potato until very tender. Drain. Peel potato. Set vegetables aside. Melt butter in same pan. Add onion and cook over medium heat until tender, about 5 minutes. Add ginger and curry powder and cook 30 seconds. Place well-cooked cauliflower, potato, onions with any liquid from pan and half and half in blender container. Puree. If mixture is too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add remaining chicken broth and heat through over low heat. Do not boil. Season to taste with salt and pepper. Makes 2 generous servings. Note: For summer dining, chill the soup and serve with dollops of sour cream or plain yogurt.

One of my favorite soups! I also sautee finely sliced celery also & when I puree the cauliflower? I reserve & leave some tiny flowerettes to add to the puree.I also slightly thicken it sometimes as well as add tiny pieces of roasted red pepper or pimentos & a couple TBS of parmesan cheese.