1/2 stick butter
1 lg. stalk celery, chopped
1 lg. carrot, chopped
1/4 c. onion, chopped
1/2 head cauliflower, chopped

Saute celery, carrot, onion and cauliflower in butter. Add 6 cups of chicken broth or bouillon cubes and the other half of head of cauliflower chopped into larger pieces. Bring to a boil, then simmer until vegetables are tender. Add 2 tablespoons cornstarch dissolved in 1 cup half and half or milk. Add 1 can Cheddar cheese soup, pepper to taste; simmer until thickened.