1. In a large saucepan or Dutch oven, melt 3 tbsp. of butter over medium heat. 

2. Add chopped onion and cook, stirring often for 6-7 minutes or until onion has softened.

3. Add 1 tbsp. butter and chopped cauliflower and cook over medium heat, stirring often for 10 minutes.

4. Add 5 cups of chicken stock and gradually bring to a boil.

5. Reduce heat and cook over low-medium heat for 20 minutes. (cauliflower should be very tender)

6. Carefully transfer soup mixture to a blender and blend until smooth. 

7. Transfer soup mixture back to the cooking pot and heat soup over low-medium heat. 

8. Gradually add in the cream in slow, steady stream stirring constantly. 

9. Add in grated cheddar, 1/2 cup at a time, scattering to cover all areas. (Do not just drop it into one area).

10. Continue to stir for another 2 minutes. 

11. Soup is best served hot.