Cauliflower Soup

• 2 tablespoons butter
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 large potatoes, peeled and cubed
• 1 cup broccoli, chopped
  
• 2 (14.5 ounce) cans chicken broth
• 1 head cauliflower, chopped
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon dry sherry
• 1 cup shredded cheddar cheese

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Add cheese and stir until melted.

This is for real my new favorite soup! 'Bloom', our local high-end grocery store, had cauliflower and broccoli on super sale this week and, incapable of turning down a deal as I am, I of course bought copious amounts of the vegetables. But this soup was so easy, and unlike most super-fattening cream soups, this one gets it's consistency from the potatoes, and therefore is a healthier option. My mom and I cooked this up and Cody joined us for dinner- even he liked it, and that's saying a lot (this kid is a major vegetable hater). My parents called me from the road today to say "we didn't really get to talk about the soup, but we both thought it was really good!" This is a toe-warming soup, and goodness knows that this time of year my toes could use some serious heat.