• Abby

Creamy White Cheddar Cauliflower Leek Blender Soup

Updated: Jun 3, 2021

white cheddar cauliflower leek blender soup


There is just something comforting about a warm creamy soup. This recipe is light but packed with flavor, mild onion flavor from the leeks and sharp white cheddar. It is a great appetizer or main dish, just add your favorite toppings to make it your own!


I love using leeks for this recipe because they are a lot more mild and fresh tasting, it brightens up this soup.



Sauté the leeks, then add the broth, cauliflower, and spices. Boil until cauliflower is soft when poked with a fork.



A blender is what's used to make this dish, but you can try using an immersion blender as well.



Blend starting on low speed, slowly increasing to high. Blend until totally smooth.



Add the soup back to your pot, set it back on the warm burner on low, and stir to melt in the cheese.



Dish up and add your favorite toppings, I like to use popcorn! I also added some of these dehydrated sweet potatoes for some pops of color.



 

Ingredients

[Serves 4]

1 small leek chopped

8-10 cups cauliflower (or one medium head) 1 cup shredded white sharp cheddar cheese

4 cups low sodium chicken broth

1 cup water or more broth

1 Tbsp olive oil

1/4 tsp ground white pepper

1/4 tsp salt

Topping Ideas Popcorn

More shredded cheese

Pepitas

Crackers or croutons

Directions

  1. Start by washing then chopping up your leaks into thin slices, then chop those up into small pieces. Then cut out the stem of the cauliflower and break apart and chop the top into medium sized chunks. The smaller the pieces the faster it will cook.

  2. In a large pot on medium heat, add you oil and chopped leeks. Cook them until they are soft and starting to brown.

  3. Now add the cauliflower, broth, water, and salt and pepper. Stir everything.

  4. Turn the heat up to high and bring it to a boil. Once it reaches a boil, turn the heat down to keep it at a simmer, stirring occasionally. Simmer until the cauliflower gets soft when poked with a fork.

  5. Once the cauliflower is soft, take the pot off the burner and let everything cool for about 5 minutes.

  6. Now using a ladle, scoop out contents into a high powered blender. Or you can use an immersion blender in the pot.

  7. Blend starting on low speed, slowly increasing to high. Blend until totally smooth.

  8. Pour the soup back into the same pot and place it back on the stove at low heat.

  9. Now add your cheese and stir until it is fully melted.

  10. Once the cheese is fully melted, take off the burner and serve right away.

  11. Add whatever toppings you would like, and enjoy this warm and creamy soup!



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