Buggy's Cauliflower and Potato Soup

A wonderful summertime soup! Buggy's recipe is the perfect opportunity for those of you that think in ounces and pounds to check out conversion charts like this one. For calories set to six servings, click here.

Cauliflower and Potato Soup

Ingredients:

1200 grams  water

400 grams  potatoes, with skin, chopped

500 grams  cauliflower, chopped

¼ teaspoon  black pepper, freshly ground

¼ teaspoon  garlic powder

½ teaspoon  mustard powder

1/8 teaspoon  onion powder

100 grams  cheddar cheese, grated

1 tablespoon  flour

Directions:

Scrub potatoes.

Chop potatoes & cauliflower into bite sized pieces.

Add water, potatoes, cauliflower, & seasonings to stock pot.

Bring to a boil, then lower temperature. Simmer vegetables until tender.

Mash until fine or use a blender.

Whisk in flour & cheese. Cook on low for 3 minutes until cheese is melted.

Serve.