Cheddar Cauliflower Soup

Cheddar Cauliflower Soup
(from Eating Well)
2 TBS extra virgin olive oil
2 large leeks, white & light green parts only, thinly sliced & rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 tsp salt
1/2 tsp white or black pepper
3 TBS all-purpose flour
1 1/2 cups extra-sharp Cheddar cheese
1 TBS lemon juice

1. Heat oil in a large saucepan over medium heat. Add leeks & cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt & pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover & cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

2. Meanwhile, whisk the remaining 1/2 cup of milk & flour in a small bowl. When the cauliflower is soft, remove the bay leaf & stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese & lemon juice.