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Creamy Vegetable cheese Bisque
2 teaspoons olive oil
1 cup chopped leeks -- white part only
4 cloves garlic -- minced
1 tablespoon all-purpose flour
3 1/2 cups nonfat milk
14 1/2 ounces vegetable broth
3 cups chopped broccoli florets
3 cups chopped cauliflower florets
1 medium potato -- peeled and diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded reduced fat Cheddar cheese -- sharp
Heat oil in large pot over medium heat until hot. Add leeks; cook 5 minutes or until light browned.
Add garlic; cook 15 seconds or until fragrant. Stir in flour; cook 1 minute. Add milk, broth, broccoli, cauliflower, potato, salt and pepper; mix well. Reduce heat to low; partially cover and simmer 20 minutes or until vegetables are tender.
Add cheese; stir until melted.
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