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Chopped cheddar cheese, measuring 1 cup
Hot pepper sauce, 1/2 to 1 teaspoon (optional),
How to Follow
The Vegetables Must Be Prepared:
Make sure to remove any grit or debris from the leek before cleaning and chopping it.
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Fleur de cauliflower, carrot, celery, leek, water, and bouillon should all be mixed together in a Dutch oven. Heat the ingredients until they boil.
Simmer, covered, over low heat for 12–15 minutes, or until veggies are soft. Avoid draining.
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Make the Cheddar Slurry:
The butter should be melted in a big pot over medium heat.
When combined, the flour, salt, and pepper should form a smooth consistency.
While continually swirling, slowly pour in the milk.
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Cook, stirring constantly, until the mixture thickens, approximately 2 minutes after bringing to a boil.
While stirring, melt the shredded cheddar cheese over low heat. If desired, top with spicy pepper sauce.
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Blend and Present:
Before adding the cauliflower and leeks to the Dutch oven, stir in the cheese sauce.
Bring the soup to a simmer and cook, stirring regularly, until it is well heated.
Serve the soup hot by ladling it into dishes.
With some crusty bread or a side salad, you may savor this rich and creamy soup.
Suggested Servings
Accompany with a plate of fresh garden salad or toasted bread.
For an additional burst of flavor, top with a little spicy sauce or shredded cheese.
Tips for the Kitchen
Use an immersion blender to puree some or all of the soup for a silkier consistency.
For more nutrition and diversity, feel free to add additional veggies like peas or broccoli.
Swap out the 2% milk with whole milk or half-and-half for a fuller taste if you want.
Health Advantages
Many nutrients, including vitamin C, vitamin K, and fiber, are found in cauliflower.
On top of being an excellent vitamin A and K source, leeks provide a subtle sweetness to any dish.
Carrots boost the soup's antioxidant and beta-carotene content.
The milk and cheese in this soup are great sources of protein and calcium.
Nutritional Data
Meatless Monday: Vegetarians may create this soup by using a bouillon cube made of vegetables.
You can make it gluten-free by using a flour mix instead of all-purpose flour.
No nuts on this product. No nuts are used in this dish in any way.
Storage Strategies
Refrigerate leftovers for up to three days if stored in an airtight container.
Gently reheat in the microwave or on the stovetop until ready to serve.
Another option is to freeze this soup for up to a month. Prior to consumption, defrost and reheat.
What Makes This Recipe So Delicious
Rich, nourishing, and flavorful—it's the perfect combination.
Tender veggies in a creamy cheese sauce – it's hard to say no.
Apt for a relaxed weekend lunch or a fast and simple midweek supper.
In summary
If you tried this dish and liked it, please tell me in the comments! I really appreciate your thoughts and encouragement. Make sure to share this Creamy Cauliflower, Leek, and Cheddar Soup dish with your loved ones if you like it. Have fun in the kitchen and savor the final product!
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