Cheddar-Cauliflower Soup

• Vegetarian

• Produce

  • 1 Bay leaf
  • 4 cups Cauliflower florets
  • 2 Leeks, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp White or black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Cheddar cheese, sharp
  • 2 1/2 cups Low-fat milk

• Liquids

  • 2 cups Water

Found on popsugar.com

Description

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. Serves six. Source: Calorie Count