Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 large leeks, white and light green parts only, thinly sliced and rinsed

  3. 4 cups chopped cauliflower florets (from 1 medium head)

  4. 2 1/2 cups low-fat milk, divided

  5. 2 cups water

  6. 1 bay leaf

  7. 1 teaspoon salt

  8. 1/2 teaspoon white or black pepper

  9. 3 tablespoons all-purpose flour

  10. 1 1/2 cups shredded extra-sharp Cheddar cheese

  11. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback