Cauliflower Cheese Soup

1/2 cup (1 stick) butter
1/2 cup all purpose flour
3 cans (14 oz. ea.) ready-to-use chicken broth
1 head cauliflower, trimmed and chopped
1 small onion, diced
1 tsp. black pepper
1 cup heavy cream
3 cups (12 oz.) shredded cheddar cheese

In a med. skillet, melt butter over med. heat; add flour and stir until well combined and browned. Set aside.

In soup pot, combine broth, cauliflower, onion and pepper over high heat; bring to boil, then
reduce heat to low, cover and simmer for 25-30 min. or until cauliflower is very tender.

Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well.

Add the cheese one cup at a time, mixing well after each addition, until the cheese is melted