Creamy Vegetable Soup
1 head cauliflower
4 celery sticks
1 small onion
3-4 potatoes
4 cubes chicken bouillon
1 can evaporated milk
Crumbled bacon (optional)
Croutons (optional)
Diced avocado (optional)
Parmesan cheese (optional)

Cut all the vegetables into large chunks, and put them in a large pot. Add enough water to just cover the vegetables, add the bouillon cubes, and heat to boiling. Reduce heat to low & simmer for 30-45 minutes, or until vegetables are soft. Remove about half of the potato cubes from the soup. In batches, process the remaining soup in a blender until smooth. Return to pot; add reserved potatoes, evaporated milk, and salt & pepper to taste. Heat until warm. Serve immediately topped with your choice of crumbled bacon, croutons, avocado, or parmesan cheese.