Cauliflower Cheddar Soup

By cassiestott

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large leeks, white and light green parts thinly sliced and rinsed
• 4 cups chopped cauliflower florets (from 1 medium head)
• 2 1/2 cups low-fat milk, divided
• 2 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon white or black pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups shredded extra-sharp cheddar cheese
• 1 tablespoon lemon juice

Preparation

Step 1

Directions

Heat the oil in a large saucepan over medium heat. Add the leeks and stir until very soft, about five minutes.

Add cauliflower, two cups milk, water, bay leaf, and salt and pepper. Bring to a boil over medium-high heat, stirring often.

Reduce heat to a simmer, cover, and cook, stirring occasionally, until the cauliflower is soft, about eight minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl.

When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about two minutes more.

Remove from the heat. Stir in cheese and lemon juice.