• 1 cup water
• 1 1/2 cups small cauliflower pieces
• 1 medium potato, peeled and cut into cubes
• 2 T. butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 cups chicken broth
• 1 tsp. celery salt
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup milk
• 1/2 cup half & half
• 1 /2 cup milk
• shredded cheddar cheese for garnish

Preparation -
In a pot or a large saucepan, bring water to a boil. Add cauliflower and potatoes and simmer for 10 minutes, then set aside. Melt butter in a skillet. Add onion and garlic and saute just until onion in barely tender. Add to the cauliflower/potato mixture. Stir in the chicken broth and seasonings and bring to a boil. Reduce heat and simmer for about 3 or 4 minutes. Remove from heat and allow to cool for about 20 minutes. Pour mixture into a blender or food processor and puree until smooth. Return to pan. Stir in the half & half and milk. Mix well, then simmer for about 5 minutes. Serve piping hot. Top individual servings with shredded cheddar cheese.