Ingredients
1tbspunsalted butter
1tbspall purpose flour,use ap gluten-free flour for GF
4cupsreduced sodium chicken broth,or vegetable broth
1bunchleeks,(about 3 or 4), dark green stems removed
1½lbshead cauliflower,chopped
kosher salt and fresh pepper,to taste
bacon,crumbled
cheddar
scallions,extra
Preparation
Wash leeks very carefully to remove all grit.
Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, stir and cook 1 to 2 minutes.
Add broth, leeks, and cauliflower and bring to a boil.
Cover and simmer on low for about 20 minutes until cauliflower is soft.
Using an immersion blender, blend the soup until smooth, adjusting the salt and pepper to taste.
Serve immediately.
