1 large onion, chopped (1 cup)
2 tbsp. margarine or butter
4 cups chicken broth
2 cups diced, Yukon gold or white potatoes
2 1/2 cups cauliflower florets
1 cup half and half, light cream or milk (I used half and half---yum!)
2 tbsp. flour
2 1/2 cups shredded Jarlsberg cheese - 10 oz. (this is the key!)
Salt and pepper to taste.

3 slices dark rye or pumpernickle bread, halved crosswise (optional)
1/2 cup Jarlsberg cheese (2 oz - optional)
2 tbsp. snipped fresh Italian parsley (optional)

In a large saucepan, cook onion in margarine or butter until tender.
Carefully add chicken broth and potatoes. Bring to boil, reduce heat.
Cover and simmer 6 minutes. Add cauliflower, return to boil. Reduce heat and simmer, covered, 4-6 minutes or more until vegetables are tender.

In a bowl, whisk half and half into flour until smooth, add to the soup mixture. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in the 2 1/2 cups cheese until melted. Do not allow the mixtue to boil. Season to taste with salt and pepper.

Meanwhile, if using bread, preheat oven to 350 degrees. Trim cursts from bread, if desired. Place the halved bread slices on a baking sheet. Bake 3 minutes until crisp on top. Turn slices over. Sprinkel with the 1/2 cup cheese and parsley. Bake for 5 minutes or more until cheese melts.

Ladle soup into bowls. Float one pice of cheese topped bread in each bowl of soup. Makes 6 main dish servings.

Lisle Merrifield

Recipe is from Better Homes and Garden March 2001 issue.