|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|
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.