We’re making a comforting and creamy Cauliflower, Leek, and Cheddar Soup. This delicious soup combines tender cauliflower, leeks, carrots, and celery with a rich cheese sauce, creating a perfect bowl of warmth and flavor. It’s an ideal dish for a cozy night in or to impress your guests. Let’s get started!
Preparation Time
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Ingredients
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
1 medium leek, cleaned and chopped
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce (optional)
Directions
Prepare the Vegetables:
Clean and chop the leek, ensuring any grit or dirt is removed.
In a Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, chopped leek, water, and bouillon. Bring the mixture to a boil.
Reduce the heat, cover, and simmer for 12-15 minutes, or until the vegetables are tender. Do not drain.
Prepare the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Stir in the flour, salt, and pepper until the mixture is smooth.
Gradually add the milk, stirring constantly.
Bring the mixture to a boil, cooking and stirring for about 2 minutes or until thickened.
Reduce the heat and stir in the shredded cheddar cheese until melted. Add hot pepper sauce if desired.
Combine and Serve:
Stir the cheese sauce into the cauliflower and leek mixture in the Dutch oven.
Heat through gently, stirring occasionally, until the soup is well combined and heated.
Serve:
Ladle the soup into bowls and serve hot.
Enjoy this creamy and flavorful soup with a slice of crusty bread or a side salad.
Serving Suggestions
Serve with a side of crusty bread or a fresh garden salad.
Top with a sprinkle of extra shredded cheese or a dash of hot sauce for added flavor.
Cooking Tips
For a smoother texture, you can use an immersion blender to blend part or all of the soup.
Feel free to add other vegetables like broccoli or peas for extra nutrition and variety.
If you prefer a richer flavor, you can use whole milk or half-and-half instead of 2% milk.
Nutritional Benefits
Cauliflower is a great source of vitamins C and K, and fiber.
Leeks add a mild, sweet flavor and are a good source of vitamins A and K.
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