Cheddar Cauliflower Soup

• 1 tablespoon olive oil
• 1-1/2 cups thinly sliced leeks (white portion only)
• 1 medium head cauliflower, broken into florets
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 carton (32 ounces) vegetable broth
• 1 can (12 ounces) reduced-fat evaporated milk
• 1 cup shredded sharp cheddar cheese
• Additional shredded sharp cheddar cheese and minced fresh thyme, optional

1. In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender.
2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.

olive oil, leeks, head cauliflower, thyme, garlic, worcestershire sauce, vegetable broth, milk, cheddar cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/cheddar-cauliflower-soup/ (may not work)