2 c. water
1 sm. cauliflower or 2 (8 oz.) pkgs. frozen cauliflower
1 stalk celery, chopped
1 onion, chopped
1 carrot, chopped
1 tbsp. chicken bouillon, dry
1/4 tsp. lemon pepper, salt
5 oz. can evaporated milk
1 1/2 c. shredded Monterey Jack cheese

Cover and cook all ingredients except milk and cheese in 3 quart saucepan over low heat until veggies are tender about 1 1/2 hour. Pour into food processor or blender process until smooth. Return to saucepan and stir in milk and cheese. Heat, stirring constantly until cheese is melted and hot. Makes 5 servings.