Cauliflower and Cheese Chowder

It's a cold day here in Maryland, so I'm posting a quick, easy soup recipe that calls for hardly any chopping.

1 onion, chopped
1 head cauliflower, broken into bite sized pieces
1/2 cup shredded carrot
1 qt. chicken stock
1 pint heavy cream
1 package shredded cheddar cheese, about 2 1/2 cups
3 cans Campbells cream of potato soup

In a stock pot, heat onions, cauliflower, chicken stock and carrots.  Bring to a boil and simmer until cauliflower is cooked, but not mushy.  Add heavy cream and return to boil.  Add cheese while stirring constantly.  Finally, add cream of potato soup.  At this point season with salt, pepper and Tabasco.  I usually add about 1 tsp. of S&P and 1 tbsp. of red Tabasco.