Cheddar Cauliflower Soup

Ingredients

• 2 tablespoons extra-virgin 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 teaspoon salt
• ½ teaspoon white or black pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups shredded extra-sharp Cheddar cheese
• 1 tablespoon lemon juice

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