Jan's Easy Cauliflower Soup

2 heades of Cauliflower
1 Sm. block of Velveeta, cubed
1 Lb. Shredded Sharp Cheddar
Salt & Pepper to taste
Tabasco to taste
1 Bunch of green onions

*** NOTE: 
You will need a hand blender, a regular blender or a 
potato masher for this recipe.

Wash and separate the cauliflower into florets.

Chop the green onions and set aside.

Bring about 6 cups of salted water to a boil.  
Add the cauliflower and boil until tender.  

Drain off most of the water and reserve it.  

Mash the cauliflower and add back as much of the 
cauliflower water as you need to get the soup to a nice 
thick, soupy consistency.   

Put the pot back on the heat and let the soup come to a 
simmer and start adding the cheese.  
Stir constantly, and add more as it melts.  

If you need to, add more cauliflower water to get it to the 
consistency that you desire.  
Add Salt, Pepper and Tabasco to taste. 
 
When the soup is hot, turn off the heat, stir in the 
green onions and serve.  

This soup freezes well.