Cauliflower Leek Soup

It's finally starting to cool down around here and I've been craving creamy, rich soups. The only problem is trying to find one that leaves out the grains and potatoes I'm still trying to avoid.

I found this recipe on one of my favorite sites. And, since I can't leave well enough alone, I loaded it up.

Cauliflower Leek Soup

1 T. butter
1 T. flour or arrowroot powder
1 head cauliflower, chopped
1 onion, chopped
2 leeks, sliced
4 c. vegetable broth
3/4 c. milk
1 c. cheddar cheese, shredded
salt, pepper
cooked bacon (because everything is better with bacon)

1. Melt the butter in your pan. Whisk in the flour or arrowroot powder to make a roux. (If you're eating grains, use the flour. The arrowroot almost gives you that lovely roux flavor and texture but not quite. For those of us going grain free, we're used to it. For the civilians, though, the flour is where it's at.)

2. Add cauliflower, onions, leeks, and broth. Bring to a boil and then cover and simmer for about 30 minutes.

3. Use an immersion blender to break down the veggies and thicken the soup. It'll have the consistency of potato soup.

4. Stir in the cheese and milk. Salt and pepper to taste.

5. Serve with a nice bit of bacon crumbled on top and a little extra cheese just for fun. Because cheese is always fun.