Cauliflower Cheese Soup

2  teaspoons		olive oil
1		medium uncooked leek(s), cleaned and sliced (white and light green parts only)
1		medium carrot, finely chopped
1		rib celery, finely chopped
5  cups		reduced-sodium chicken broth
4  cups		uncooked cauliflower, florets
1-1/2  ounces		low fat American cheese single(s), slice
2  tablespoons		low fat cream cheese, (Neufchâtel), at room temperature

Tip: Click on the ingredient links to learn the nutritional information for all the Cauliflower Cheese Soup ingredients. The serving size for any ingredient in Cauliflower Cheese Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.