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Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the leek, carrot, celery, and cauliflower florets. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Add the Broth: Pour in the vegetable broth, bring it to a boil, and then reduce the heat to simmer. Let the soup cook for 15-20 minutes until the vegetables are tender.
Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
Add the Cream and Cheese: Return the blended soup to the pot over low heat. Stir in the heavy cream and grated cheddar cheese, and cook for another 5-7 minutes, until the cheese is fully melted and the soup is creamy.
Season: Taste the soup and add salt and pepper to your preference.
Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired.
Serving and Storage Tips:
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