Cheddar, Cauliflower and Leek Soup

A simple, yet satisfying and healthy meal in the cooler months.

Ingredients

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

Method

Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring until very soft (about 5 minutes).

Add cauliflower, 2 cups milk, water, bay leaf, 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 8 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 2 minutes more).

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