Cauliflower Cheese Soup

	2 tsp olive oil
	1 medium leek(s), (about 6 ounces), cleaned and sliced (white and light green parts only)
	1 medium carrot(s), finely chopped
	1 stalk(s) (medium) celery, finely chopped
	5 cup(s) reduced-sodium chicken broth
	4 cup(s) cauliflower, florets
	3/4 oz Low-Fat, American Cheese Single, slice
	2 Tbsp low fat cream cheese, (Neufchâtel), at room temperature
	2 Tbsp chives, Fresh, chopped

 Heat the oil in a large nonstick saucepan over medium heat. Add the leek, carrot, and celery. Cook, stirring frequently, until the vegetables are very tender, but not browned, about 8 minutes.

 Add the broth and cauliflower; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 30 minutes. Stir in the cheeses until melted.













Remove the soup from the heat and puree with a hand-held immersion blender, or in a food processor or blender, in batches if necessary. Return the soup to the saucepan and reheat. Stir in the chives. Yields 1 1/3 cups per serving.









I didn't have any American cheese so I used cheddar and it was yummy.  I also put in more celery than it called for.  I pureed it in a blender and it popped the lid off and splattered all over.  I would recommend an immersion blender.  You'd never know it wasn't potato.  It had the same texture.  A great way to sneak in some veggies.