Summary:

The recipe Cauliflower, Leek and Cheddar Cheese Soup can be made in about 45 minutes. This gluten free recipe serves 4 and costs $2.42 per serving. This main course has 369 calories, 18g of protein, and 23g of fat per serving. It is brought to you by Foodista. 5 people found this recipe to be tasty and satisfying. Head to the store and pick up cauliflower, evaporated milk, worcestershire sauce, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is good. Try Cauliflower, Leek and Cheddar Cheese Soup, Roasted Cauliflower Soup with Cheddar Cheese, and Leek apple cheddar soup for similar recipes.

Dietary Info:

Ingredients:

• 1 head cauliflower - $4.49
• 1.5 cups leek - $3.49
• 1 tablespoon olive oil - $6.79
• 1.5 tablespoons thyme - $2.49
• 2 cloves garlic - $0.89
• 1 teaspoon worcestershire sauce - $1.49
• 32 ounces vegetable broth - $1.59
• 12 ounces evaporated milk - $1.19
• 1 cup cheddar cheese - $2.00
• 4 tablespoons cheddar cheese - $2.00

Instructions:

1. Heat olive oil in large saucepan over medium heat.
2. Add leeks. Cook 5 minutes until softened.
3. Add cauliflower, garlic, thyme, Worcestershire sauce and vegetable broth. Simmer for 30  40 minutes over medium low until vegetables are very tender.
4. Remove from heat and either blend with an immersion blender, or in batches in a blender. If you use a blender, return the mixture to the pan and add evaporated milk and cheese. Cook over medium heat for 3  5 minutes to melt cheese.
5. Serve topped with a sprinkle of cheddar cheese.