Cauliflower, Leek and Cheddar Cheese Soup

Stir in the cauliflower, garlic, thyme, Worcestershire sauce, and vegetable broth. Bring the mixture to a gentle simmer.

Lower the heat to medium-low and let it cook for 30 to 40 minutes, or until the cauliflower and leeks are very tender and easily pierced with a fork.

Take the pan off the heat. You can either use an immersion blender directly in the pot, or carefully transfer the soup in batches to a standard blender and purée until smooth. If you used a standard blender, pour the soup back into the pan.

Stir in the evaporated milk and 1 cup of cheddar cheese. Return the pan to medium heat and cook for another 3 to 5 minutes, stirring constantly, until the cheese has fully melted and the soup is creamy.