Creamy Cauliflower Soup - Ww Friendly - cooking recipe

Ingredients

1 tablespoon olive oil
2 leeks, chopped, white portion, substitute 1 1/2 C onions
2 stalks celery, sliced
6 cups chicken broth, reduced sodium
32 ounces cauliflower, frozen
1/2 cup half-and-half, sub. fat free
1/4 teaspoon nutmeg, freshly ground
salt
pepper
cheddar cheese, grated (optional)

Preparation

Clean and chop the leeks and celery.
Heat oil in a large nonstick sauce pan, over medium heat.
Add the leeks and celery, stir frequently, cook until softened, not browned, about 4 minutes.
Add the broth and cauliflower, bring to boil. Cover and simmer until the cauliflower is tender, about 10-15 minutes. Remove from heat.
In batches or with a blender stick, puree to desired texture. You may want to spoon out and reserve some cauliflower pieces for added texture.
Stir in half & half and nutmeg and blend.
Top with grated cheddar cheese.