Cheddar Cauliflower Soup

It's official- this is my new favorite soup! Next time, I am going to try making it with almond milk instead of skim to cut down on sugar.

Ingredients:
2 Tbls olive oil
2 large leeks, white and light green parts only, thinly sliced and 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 Tbls flour
1 1/2 cups shredded extra sharp Cheddar cheese ( I prefer 2 cups)
1 Tbls lemon juice (I just juice a whole lemon and use it all)

1. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
2. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and 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 and lemon juice.

I found this recipe on www.eatingwell.com . This recipe was pretty easy as well and really quick for such enjoyable soup.