Cheddar Cauliflower Chowder with Leeks and Mushrooms
Recipe type: Entree
Cuisine: Soup
Serves: 4-6
  • 3 medium leeks
  • 2 tbsp flour
  • 2 cups chicken broth, divided
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 16 oz sliced crimini mushrooms
  • 5 cloves garlic, minced
  • Salt & pepper
  • 1 small head cauliflower, shredded
  • 2 tbsp water
  • 2 cups milk
  • 2½ cups shredded sharp cheddar cheese, divided
  1. Trim root ends off leeks, and remove tough dark green ends. Halve remaining leek pieces lengthwise, then slice (into ¼-inch half moons). Place leeks in a large bowl of water and swish around to remove any dirt from between layers. Drain and set aside.
  2. Whisk flour and ½ cup chicken broth together and set aside.
  3. Heat oil and butter in a large pot or dutch oven over medium-high heat. Add leeks, mushrooms and garlic, and saute, stirring frequently, until water from mushrooms has evaporated and veggies are soft. Season with salt & pepper, to taste.
  4. Add cauliflower and water to the pot and stir. (Note: Shred cauliflower with a food processor or box grater.) Reduce heat to medium low, cover pot and let cauliflower steam about 5-7 minutes, stirring occasionally, until tender.
  5. Add remaining chicken broth and milk, turn up heat and bring to a boil. Slowly whisk in flour/chicken broth mixture while stirring, then reduce heat and simmer for 3-4 minutes, until chowder has thickened.
  6. Remove from heat and stir in 2 cups of the cheddar cheese until smooth. Taste and adjust salt and pepper, if needed.
  7. Serve with extra cheese and crusty bread for dipping!
Recipe by Flying on Jess Fuel at