1 medium head of cauliflower or 2 small boxes frozen. Cook in 1 quart chicken stock or 1 quart water with 3 packages instant chicken broth. When soft, do not drain. Puree all cauliflower and broth in blender or food processor. Set aside. Melt 4 tablespoons butter. Stir in 2 cups milk. Blending with a whisk, add pureed cauliflower. May add more milk if desired. 1/2 pound grated cheese may be added.