Cafe Zupas' (copycat) Wisconsin Cauliflower Soup

Here is a short little anecdote that made me laugh out loud.  My friend's daughter was sitting in church and leaned over to her mom.  She whispered, "Mom, I'm thinking about chili dogs.... and Jesus."  

Ha!  Well, I guess as long as you're still thinking about Jesus at church, chili dogs are okay to think about.  Heck- why not think about Jesus eating a chili dog.  You know he does!  He's probably got a big gallon of bleach up there to get the stains out that will surely result from eating a chili dog. 

  

We recently got a Cafe Zupas down here in good ol' Las Vegas.  We went during the grand opening, and I was instantly hooked!  They have such amazing salads, sandwiches, and soups.  My daughter loves the Wisconsin Cauliflower soup more than life itself.  When I found this recipe and made it for her, she lit up!  She said that it tasted just like the restaurant, and she devoured her soup!  It tastes like baked potato soup but with more flavor.  The pepper jack cheese gives it a bit of a kick, so get ready!  This soup is good for any day of the year.

Cafe Zupas Wisconsin Cauliflower Soup
source: http://willyousignmyyearbook.blogspot.com/2013/01/the-tale-of-soupy-night.html

3 T butter
1 medium onion, chopped
1/4 c flour
1/2 t salt
1 c half and half
1 c milk
1 1/2 c water
14.5 oz. can chicken broth
1 head of cauliflower, chopped
1 t dijon mustard
1 1/2 c sharp cheddar cheese
1/2 c pepper jack

Garnish:
chopped bacon
shredded cheddar cheese
chopped green onions

Melt butter in a large stock pot.  Add the onion and saute for about 8-10 minutes.  Add the flour and stir to make a roux.  Cook for another 1-2 minutes.  Slowly whisk in the milk and the 1/2 & 1/2.  Add the water and chicken broth and stir to combine.  Add the chopped cauliflower, bring to a boil, reduce heat to a gentle simmer, cover, and cook for 15 minutes.  Once the cauliflower is tender, put the soup in the blender (in two batches- unless you like boiling hot soup spewing out of the blender as soon as it's turned on).  Puree the soup until it is smooth.  Return it to the pot, turn on the heat to medium, and heat the soup.  Once it's warmed through, remove it from the heat and add the Dijon mustard and the cheeses.  Stir until smooth.

Serve in bowl topped with extra cheddar, bacon, and green onions.