This hearty soup is made with a roux-thickened milk base, cooked vegetables, and cheddar cheese.
In a large saucepan combine water cauliflower potatoes celery carrots and onion.
Boil for 5 to 10 minutes or until tender.
Melt butter in separate saucepan over medium heat.
Stir in flour and cook for 2 minutes.
Remove from heat and gradually stir in milk.
Return to heat and cook until thickened.
Stir in vegetables with cooking liquid and season with salt and pepper.
Stir in cheese until melted and remove from heat.