• Wash and dry the leek slices well. Heat 1 tbsp each butter and oil in a medium pot over medium heat. Add the leeks, reduce heat to medium low and cook, stirring frequently, until softened but not browned, 5 minutes. Transfer to a bowl.

  • To pot, add remaining 1 tbsp each butter and oil. Add cauliflower, increase heat to medium-high and cook, stirring occasionally, until browned, about 7 minutes. Add chicken stock, 1/2 tsp dill, and cooked leeks. Cover and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove pot from heat and let cool 3 minutes.

  • Blend with immersion blender (or transfer in batches to a blender and carefully pulse) until smooth. Stir in salt, vinegar, pepper and remaining 1 tsp dill. Serve garnished with shredded cheddar and fresh dill sprigs.


Use only the white and light-green parts of the leek. To clean, slice in half lengthwise, leaving the root end intact. Submerge in water several times to wash away all dirt.

Nutrition Facts

220 calories; 14 g total fat; 1320 mg sodium. 11 g carbohydrates; 13 g protein;