★Ingredients
2 leeks, trimmed, cleaned, and sliced (white and light green parts only)
2 tablespoons olive oil
1 large cauliflower, cut into florets
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or cream
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Optional: chopped chives or parsley for garnish
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★Instructions
- Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
- Cook the Cauliflower: Add the cauliflower florets to the pot and stir to combine with the leeks and garlic. Cook for about 5 minutes.
- Add Broth: Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15-20 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Add Cream and Cheese: Return the blended soup to the pot (if using a countertop blender). Stir in the milk or cream, shredded cheddar cheese, thyme, and rosemary. Cook over low heat, stirring occasionally, until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped chives or parsley if desired.
Enjoy!