Creamy Cauliflower and Leek Soup
Switch up your dinner routine with this Creamy Cauliflower and Leek Soup! It's quick and easy to make and only requires a few ingredients!
Servings: 6 servings
Ingredients
For the soup
- ¼ cup olive oil or butter
- 3 leeks root and tough dark green tops removed, white and light green parts cleaned and chopped
- 2 - 3 cloves garlic minced
- 8 oz Crimini mushrooms brushed clean with damp towel
- 1 head cauliflower chopped
- ¼ cup all-purpose flour
- 1 carton vegetable stock 32 oz.
- 3 cups water
- Salt and pepper to taste
- 1 ½ cups Sargento Sharp Cheddar Cheese Fine Cut
Garnish
- Sargento Sharp Cheddar Cheese Fine Cut and parsley (optional)
Instructions
- Add the olive oil in a Dutch oven or soup pot over medium-high heat. Add the chopped leeks. Cook, stirring often, until the leeks are soft, about 4-5 minutes. Add the garlic and cauliflower and cook for an additional 1-2 minutes.
- Stir in the flour and stir well to combine. Add the vegetable stock and water, stirring well. Season with salt and pepper. Bring to a boil, then lower heat to simmer 15-20 minutes or until the cauliflower is tender.
- Using an immersion blender, blend the soup until it is smooth.
- Stir in the cheese until melted. Serve immediately.
Notes
- You may use a regular blender instead of an immersion blender. Work in batches and use caution! Be very careful when pureeing hot liquid in a blender or food processor as hot liquid expands!
Nutrition
Calories: 282kcal | Carbohydrates: 20g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 836mg | Potassium: 567mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1347IU | Vitamin C: 52mg | Calcium: 260mg | Iron: 2mg
