Delectably Amazing Cauliflower and Broccoli Soup

This is an old family recipe passed from Ben's Great Grandmother to Ben's Grandmother to Ben's mother to me.  And oh boy, let me tell you, if you even kinda sorta like cauliflower or broccoli, then this soup is definitely for you.  Mmmmm amazing!  Definitely the favorite soup of the family - and when I say family I mean extended family - as in 25+ of us.  Yum!

INGREDIENTS:


1/2 lb Bacon (or bacon bits, or ham, or none of the above)
1/2 head Cauliflower
1 small bunch Broccoli
1/2 - 1 onion, chopped
1 cube butter

1/2 C flour
1 quart 1/2 & 1/2
1 can Cream of Mushroom Soup
1 C grated cheddar cheese
1/2 can Whole Kernel Corn

INSTRUCTIONS:


Steam the cauliflower and broccoli until tender.

Meanwhile, fry the bacon; set aside. Sauté the onion in the bacon grease. Once the onions are
soft, set them aside with the bacon and drain the bacon grease. (or use store-bought bacon bits, or even just ham.  Or you can even omit this step all together for a vegetarian version)

In the same pan, melt the butter. Mix in the flour until smooth. Cook over medium high heat
until bubbly. Remove the pan from the heat. Slowly mix in the 1/2 & 1/2 until it makes a
smooth mixture. Return the pan to the heat and stir constantly until it thickens. Be careful to not
let it burn on the bottom (turn down the heat to medium if necessary).

Turn down the heat to simmer. Add mushroom soup and cheese, stirring until smooth. Add
bacon, onion, corn, and cooked cauliflower and broccoli. Simmer until heated through. A little
milk may be added if this is too thick.

Note: For a lower fat version (and what I usually do): use 1/2 cube butter and substitute milk
for all or a portion of the 1/2 and 1/2. I also usually pour the whole can of corn in or use leftover
corn that I've had in the freezer. This is also good with frozen cauliflower and broccoli. I also
usually use bacon bits and then sauté the onion in olive oil or the butter I will be using for the
sauce.

Soooo good!