1 head of cauliflower
3 cloves garlic
2 chicken bouillon cubes (or broth instead of water)
4 c. water
1 block cream cheese
2 c. grated cheddar cheese
salt & pepper
Saute the onions & garlic in a little olive oil. Chop all the vegetables and add into the pot with the water and bouillon (or chicken broth). Bring it to a boil and simmer until all the vegetables are tender. Cube the cream cheese and add into the soup. Puree in batches in the blender- or use a soup stick thingy (that's what I have- not sure the real name... So technical, I know!) Last, stir in the grated cheddar. Season with salt & pepper.
Top with some crumbled bacon & chives for an extra yummy touch!