Soup is Good Food!

Well the temperatures are dropping here in New England and, although I do love the summer, I cannot complain. Fall in New England is just gorgeous and the mild dry temperatures are perfect for baking and making and eating SOUP! I love soup. It is so warming and comforting and lifts the spirits on a gloomy day. I have been getting lovely heads of cauliflower in my CSA share lately and this soup was a wonderful way to use it. I swear you may even be able to fool people into thinking they were eating potato soup. You can add some chopped ham to make this a more hearty soup. Another suggestion is to top with bacon crumbles before serving!

 Creamy Cauliflower Cheese Soup

 2-3 Tbs butter

2 leeks, sliced
2 cloves garlic, chopped
2 cans chicken broth
2 heads cauliflower florets, trim off any tough or fibrous parts
1 pint heavy cream
1 lb good sharp cheddar cheese
Salt and pepper to taste

In a heavy stock pot melt butter and sauté leeks and garlic until soft

Add chicken broth and cauliflower florets. Cover stock pot and simmer until cauliflower is tender.

Use a potato masher or immersion blender to mash cauliflower. If using a potato masher, transfer mashed mixture to a food processor or traditional blender and puree until smooth and return to stock pot. If mixture becomes too thick add cream or more stock to thin.

Turn heat down to a very low simmer and add cream and cheddar cheese. Stir until smooth

Salt and pepper to taste

Serve hot!