Creamy Cauliflower, Leek, and Cheddar Soup

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Toss the cheese sauce into the Dutch oven before you add the cauliflower and leeks.

Simmer the soup and heat it thoroughly, stirring occasionally.

Ladle the heated soup into individual serving bowls.

This velvety soup goes well with a side salad or crusty bread.

Recommended Portions

Toasty bread or a bowl of fresh garden salad would be a good accompaniment.

Sprinkle some shredded cheese or hot sauce over top for an extra taste boost.

Advice on Cooking

For a smoother consistency, purée some or all of the soup using an immersion blender.

Feel free to add more vegetables, such as broccoli or peas, for more variety and nutrients.

For a richer flavor, you may use whole milk or half-and-half instead of 2% milk.

Advantages in Health

Cauliflower is a multi-nutrient powerhouse, packed with vitamin C, vitamin K, and fiber.

Leeks not only provide a touch of sweetness to any recipe, but they are also a great source of vitamins A and K.

Incorporating carrots into the soup increases its beta-carotene and antioxidant levels.

This soup’s protein and calcium content come from the milk and cheese.

Dietary Information

For Meatless Monday, you may make this soup using a veggie bouillon cube if you’re a vegetarian.

Swapping out the all-purpose flour for a flour blend will make it gluten-free.

Contains no nuts. This meal is completely devoid of nuts.

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