Wisconsin Cauliflower Soup

Found this recipe today. Nate ate at Zupas and had this soup. He said it was awesome, so I'm going to try and make it. And fresh bread, apparently. And bacon. He put bacon in it. They asked him, "Do you want bacon?" And he loves bacon. Bacon makes everything better.

When I made this it turned out a little bland. Salt and pepper helped, and I will be adding more pepperjack cheese when I reheat the leftovers. Nate and I are pondering what else we could add that would give it a little more flavor.... I think that cooking the onions in bacon grease instead of butter, and then adding some bacon at the end would help.

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Recipe From: Just Cook Already