Creamy Cauliflower Soup - Ww Friendly

Submitted by Chicagoland Chef du Jour

"From Weight Watchers, "Make it in Minutes". Very tasty and very easy to make! I have made it with both fat-free & regular half & half. Works well with either."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 14.79 ml olive oil
• 2 leeks, chopped, white portion, substitute 1 1/2 C onions
• 2 stalk celery, sliced
• 1419.54 ml chicken broth, reduced sodium
• 907.18 g cauliflower, frozen
• 118.29 ml half-and-half, sub. fat free
• 1.23 ml nutmeg, freshly ground
• salt
• pepper
• cheddar cheese, grated (optional)

directions

1. Clean and chop the leeks and celery.
2. Heat oil in a large nonstick sauce pan, over medium heat.
3. Add the leeks and celery, stir frequently, cook until softened, not browned, about 4 minutes.
4. Add the broth and cauliflower, bring to boil. Cover and simmer until the cauliflower is tender, about 10-15 minutes. Remove from heat.
5. 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.
6. Stir in half & half and nutmeg and blend.
7. Top with grated cheddar cheese.

Reviews

[iris5555]

Oh man is this soup good. Even with the small amount of half and half used, it tastes rich and creamy. I used butter rather than olive oil but that's the only change I made.