ellen's creamy cauliflower & leek soup

How To Make ellen's creamy cauliflower & leek soup

• 
  1

  Halve the leeks lengthwise, then slice them into half-moon shapes about 1/2 inch thick (use white and light green parts only). In a colander, rinse the leeks thoroughly to remove any dirt between layers.
• 2

  In a large pot, melt butter over medium-high heat. Add the leeks and cook, stirring frequently, until they are tender--do not let them brown.
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  3

  Add the cauliflower, broth, and half and half and bring to a boil. Reduce heat to a simmer, cook until the cauliflower is fall-apart tender, about 25 minutes. Add the sour cream, salt, pepper, and garlic powder and return the soup to a boil. Remove from heat.
• 4

  If you prefer a thinner soup, use a blender or food processor and puree the soup as finely or coarsely as you like it. If needed, thin to desired consistency with milk or water.
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  5

  If you prefer a chunkier soup, as I do, simply chop the tender cauliflower florets gently with a wooden spoon while in the pot.
• 6

  Add the cheese to the soup while it is hot, and stir until cheese is melted.
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