- In large pot, melt butter on medium high; cook onion and thyme for about 3 minutes or until onion is tender. Add cauliflower, potatoes and broth; bring to boil. Cover and reduce heat to medium; cook about 8 to 10 minutes or until vegetables are tender.
- Whisk flour into milk; gradually stir into soup. Increase heat to medium high; cook, stirring occasionally for about 8 minutes or until slightly thickened.
- Remove from heat; add cheese, stirring until cheese melts. Season to taste.
- Excellent source of vitamin C and calcium.