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.
Carrots add beta-carotene and antioxidants to the soup.
This soup provides a good amount of calcium and protein from the milk and cheese.
Dietary Information
Vegetarian: Use a vegetable bouillon cube to make this soup vegetarian.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Nut-free: This recipe is naturally nut-free.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave before serving.
This soup can also be frozen for up to 1 month. Thaw and reheat before serving.
Why You’ll Love This Recipe
It’s creamy, comforting, and full of flavor.
The combination of tender vegetables and rich cheese sauce is irresistible.
Perfect for a quick and easy weeknight dinner or a cozy weekend lunch.
Conclusion
Please let me know in the comments how you enjoyed this recipe! Your feedback and support mean a lot to me. If you loved this Creamy Cauliflower, Leek, and Cheddar Soup, don’t forget to share the recipe with your friends and family. Happy cooking and enjoy your delicious meal!
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