Creamy Cauliflower Soup

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1 (2 1/4 lb) large head cauliflower, large stem removed and discarded, remaining chopped into small pieces
1 small yellow onion, diced (1 cup)
2 carrots, peeled and diced (1 cup)
2 stalks celery, diced (3/4 cup)
5 Tbsp butter, divided
3 cups low-sodium chicken broth
Salt and freshly ground pepper, to taste
4 1/2 Tbsp all-purpose flour
2 cups whole milk
1 cup shredded sharp white or yellow cheddar, plus more for serving if desired
4 - 6 slices bacon, cooked and chopped (optional)
2 green onions, chopped (optional)

Melt 1 Tbps butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes.
Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil. Reduce heat to medium-low then cover and simmer until veggies are tender, about 15 minutes.
Meanwhile melt remaining butter in a medium saucepan over medium heat. Add flour and cook and whisk constantly 1 minute.
While whisking slowly pour milk in flour mixture. Bring just to a light boil stirring constantly, remove from heat and stir in cheese.
Once veggies are tender pour milk mixture into soup. Serve warm topping each serving with bacon, green onions and more cheese if desired.

Creamy Cauliflower Soup#