Cauliflower Cheese and Leek Soup

Instructions

1. 1

   Begin by chopping the medium cauliflower into small florets and set aside.

2. 2

   Slice the medium leek thinly, ensuring to clean it thoroughly to remove any dirt.

3. 3

   Mince the 2 cloves of garlic.

4. 4

   In a large pot, melt 1 tablespoon of butter over medium heat.

5. 5

   Add the sliced leek and minced garlic to the pot, sautéing until the leek is soft and translucent.

6. 6

   Add the cauliflower florets to the pot and stir well.

7. 7

   Pour in the 4 cups of chicken broth and bring the mixture to a boil.

8. 8

   Reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.

9. 9

   Use an immersion blender to puree the soup until smooth.

10. 10

    Stir in 1 cup of milk and 1 cup of cheddar cheese, allowing the cheese to melt completely.

11. 11

    Season the soup with salt and pepper to taste.

12. 12

    Serve hot, garnished with additional cheese if desired.