Creamy Cauliflower Soup

By luvs2cook

Ingredients

• 1 T olive oil
• 2 leeks (about 1 1/2 cups)
• 6 cups reduced sodium chicken broth
• 1 head cauliflower (about 2 pounds)
• 1/2 cup fat free half and half
• 1/8 t nutmeg

Details

Servings 4

Preparation

Step 1

Heat oil in large non-stick saucepan over medium heat. Add leeks (cleaned and chopped) and cook, stirring frequently until softened but not browned (about 4 minutes). Add chicken broth and cauliflower. Bring to a boil, cover and simmer until tender, about 10 minutes. Remove from heat and stir in half and half and nutmeg. Puree the soup with a hand-held immersion blender or in a food processor or blender (in batches if necessary).