16 oz. frozen cauliflower
3 c. chicken broth, canned
1 tbsp. butter
4 oz. extra-sharp Cheddar cheese
2 tbsp. grated Parmesan cheese
2 oz. leftover boiled or mashed potatoes
Salt and pepper to taste
Minced parsley

Cook the cauliflower in the chicken broth in a covered pan until tender, about 10 minutes. Measure the remaining ingredients (except parsley) into a blender container. Remove several pieces of cauliflower from pan with a slotted spoon and set aside. Add remaining cauliflower and broth to the blender container. Puree until smooth.

Return the pureed cauliflower and the reserved pieces to the saucepan. Preheat until just piping hot. Do not boil. Serve topped with additional grated cheese and minced parsley.