Leek Potato Cauliflower Soup

Heat olive oil in a pan over medium heat. Add sliced leeks and cook until soft.

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Add chopped potatoes, cauliflower, vegetable broth and thyme. Cook until soft.

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Turn off heat. Puree using an immersion blender or with a food processor.

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Add shredded sharp cheddar cheese and mix until melted.

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Serve in bowls and add croutons and a dollop of sour cream.

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