Creamy Cauliflower Soup
- 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
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).