Creamy Cauliflower, Leek, and Cheddar Soup

Prepare the Cheese Sauce:

Melt Butter: In a large saucepan, melt the butter over medium heat.
Create Roux: Stir in the flour, salt, and pepper until the mixture is smooth.
Add Milk: Gradually add the milk, stirring constantly.
Thicken: Bring the mixture to a boil, cooking and stirring for about 2 minutes or until thickened.
Melt Cheese: Reduce the heat and stir in the shredded cheddar cheese until melted. Add hot pepper sauce if desired.

Combine and Serve:

Combine: Stir the cheese sauce into the cauliflower and leek mixture in the Dutch oven.
Heat Through: Heat through gently, stirring occasionally, until the soup is well combined and heated.
Serve: Ladle the soup into bowls and serve hot. Enjoy this creamy and flavorful soup with a slice of crusty bread or a side salad.
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