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!
Ingredients
1 medium carrot, shredded
1 medium head cauliflower, broken into florets
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:
Gradually add the milk, stirring constantly.
In a large saucepan, melt the butter over medium heat.
Stir in the flour, salt, and pepper until the mixture is smooth.
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.
Preparation Time
Total Time: 40-45 minutes Prep Time: 20 minutes Cook Time: 20-25 minutes
