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!
Preparation Time
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Ingredients
For the Soup:
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 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
For the Cheese Sauce:
- 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: Clean and chop the leek, ensuring any grit or dirt is removed.
- Combine Ingredients: In a Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, chopped leek, water, and bouillon. Bring the mixture to a boil.
- Simmer: Reduce the heat, cover, and simmer for 12-15 minutes, or until the vegetables are tender. Do not drain.
Prepare the Cheese Sauce:
- Melt Butter: In a large saucepan, melt the butter over medium heat.
- Create Roux: Stir in the flour, salt, and pepper until the mixture is smooth.
- Add Milk: Gradually add the milk, stirring constantly.
- Thicken: Bring the mixture to a boil, cooking and stirring for about 2 minutes or until thickened.
- Melt Cheese: Reduce the heat and stir in the shredded cheddar cheese until melted. Add hot pepper sauce if desired.
Combine and Serve:
- Combine: Stir the cheese sauce into the cauliflower and leek mixture in the Dutch oven.
- Heat Through: 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.
Serving Suggestions
- Serve with a side of crusty bread or a fresh garden salad.
- Top with a sprinkle of extra shredded cheese or a dash of hot sauce for added flavor.
Cooking Tips
- For a smoother texture, you can use an immersion blender to blend part or all of the soup.
- Feel free to add other vegetables like broccoli or peas for extra nutrition and variety.
- If you prefer a richer flavor, you can use whole milk or half-and-half instead of 2% milk.
Nutritional Benefits
- Cauliflower: A great source of vitamins C and K, and fiber.
- Leeks: Add a mild, sweet flavor and are a good source of vitamins A and K.
- Carrots: Add beta-carotene and antioxidants to the soup.
- Milk and Cheese: Provide a good amount of calcium and protein.
Dietary Information
- Vegetarian: Use a vegetable bouillon cube to make this soup vegetarian.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Nut-free: This recipe is naturally nut-free.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently on the stove or in the microwave before serving.
- Freeze: This soup can also be frozen for up to 1 month. Thaw and reheat before serving.
Why You’ll Love This Recipe
- It’s creamy, comforting, and full of flavor.
- The combination of tender vegetables and rich cheese sauce is irresistible.
- Perfect for a quick and easy weeknight dinner or a cozy weekend lunch.
Conclusion
Enjoy this creamy cauliflower, leek, and cheddar soup as a delicious and nutritious meal. Whether for a family dinner or a cozy night in, this soup is sure to become a favorite. Please let me know in the comments how you enjoyed this recipe! Your feedback and support mean a lot to me. If you loved this soup, don’t forget to share the recipe with your friends and family. Happy cooking and enjoy your delicious meal!
