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Cheesy Potato and Cauliflower Chowder

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Number of Servings: 6

INGREDIENTS
1 large onion, chopped (1 cup)
2 TBSP butter
4 cups chicken broth
2 cups diced-peeled-Yukon gold or white potatoes
2-1/2 cups cauliflower florets
1 cup half-and-half or light cream or milk
2 TBSP all-purpose flour
2-1/2 cups shredded Jarlsberg cheese (10oz)
salt and pepper

DIRECTIONS
In a large saucepan or Dutch oven, cook onion in butter until tender. Carefully add chicken broth and potatoes. Bring to boiling; reduce heat. Cover and simmer 6 minutes. Add cauliflower; return to boiling. Reduce heat and simmer, covered, 4-6 minutes more or until vegetables are tender. In a bowl, whisk half-and-half into flour until smooth; add to the soup mixture. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in the 2-1/2 cups cheese until melted. Do not allow the mixture to boil. Season to taste with salt and pepper.