Cauliflower Leek Soup

Published in the St. Paul Pioneer Press on Thursday, March 12, 2015 and offered by Michelle Stark of the Tampa Bay Times, this recipe was originally found on the Eating Well website. This hearty and simple soup is perfect on a rainy, chilly night. Serve with toasted baguettes or French bread.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
2 Tablespoons Olive Oil
2 large Leeks, white and green parts only, rinsed well, thinly sliced
4 cups chopped Cauliflower florets (from 1 medium head)
2 1/2 cups low-fat Milk, divided
2 cups Water
1 Bay leaf
1 teaspoon Salt
1/2 teaspoon White or Black Pepper
3 Tablespoons Flour
1 1/2 cups shredded Cheddar Cheese
1 Tablespoon Lemon juice
1. Heat 2 Tablespoons olive oil in large saucepan over medium heat. Add the leeks.
2. Cook, stirring, for 5 minutes or until soft.
3. Add the chopped cauliflower florets, 2 cups milk, the water, bay leaf, salt and pepper.
4. Bring to a boil over medium-high heat, stirring often.
5. Reduce heat to a simmer. Cover. Cook, stirring occasionally, for 8 minutes or until cauliflower is soft.
6. Meanwhile, whisk 1/2 cup milk and 3 Tablespoons flour in small bowl.
7. When cauliflower is soft, remove bay leaf and stir in the milk and flour mixture.
8. Cook over medium-heat, stirring, for 2 minutes or until soup has thickened slightly.
9. Remove from heat. Stir in shredded cheddar cheese and the lemon juice. Serve immediately.

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