Similar to the Panera Bread Broccoli Cheddar Soup, this lightened up version has cauliflower for added creaminess, sharp cheddar cheese and paprika for a kick of flavor and leeks for a slight crunch without the fat, calories and sodium you would find in a restaurants version.
I had never used a leak before and when Ryan and I picked one up in the grocery store he asked if we needed soil and planter for it. We were both pretty amused by this tree called a leek, but after using them I realized just how versatile (and beautiful) they can be.
This Cheddar Cauliflower Soup is a perfect meal that keeps you full and happy – and really that’s all we ask for right? Enjoy!
- 1 large head cauliflower, cut into florets
- 2 large leeks, stem and dark green leaves removed, slicing only the white and light green parts thinly and rinsing thoroughly. See How To:Leeks for directions.
- 2½ C low fat or fat free milk
- 2 C sharp cheddar cheese shredded
- 2 C water
- 3 TBS all purpose flour
- 1 TBS paprika
- ½ TBS black pepper
- 1 bay leaf
- 1 tsp salt
- 2 TBS olive oil
- Heat a large saucepan with oil and cook leeks until soft, about 5 minutes
- Add 2 cups of the milk, water, cauliflower, bay leaf, paprika, salt and pepper and stir, bringing to a boil. Once boiling, reduce to simmer and stir occasionally until cauliflower is soft.
- In a bowl, mix ½ C milk and flour into a roux.
- Once cauliflower is soft, remove bay leaf, add milk mixture and cheese and stir. Break up the florets and mush some of them up a little.
- Serve with extra cheese and leek sprinkled on top