Cream of Cauliflower Soup

3/4 cup water

1 chicken bouillon cube

1 cup cubed potatoes

1/2 cup diced carrot

1/4 cup diced onion

1 cup chopped cauliflower

In a large saucepan combine water, chicken bouillon cube and vegetables.  Bring to a boil for 5 to 10 minutes, or until tender.  Set aside.

1/4 cup butter

1/4 cup flour

3 cups half and half

salt and pepper to taste

4 oz shredded cheddar cheese

In a separate saucepan over medium heat melt butter.   Stir in flour.  Cook for about 2 minutes.   Gradually stir in half and half.   Cook until thickened.  Stir in vegetables + cooking liquid.   Season with salt and pepper.   Stir in cheese until melted.