Cauliflower, Cheese & Chive Soup

30g butter
1 large leek, chopped
1 medium cauliflower, in florets
2 & 1/2 cups milk
2 cups chicken stock
1 cup grated cheddar cheese
2T chives, chopped

1. Melt the butter in a large saucepan.  Add the leek and stir over a medium heat for about 3 minutes, or until soft. 
2. Add the cauliflower, milk and stock to the leeks.  Bring to the boil and then reduce he heat.  Cover and simmer for 15 minutes or until the cauliflower is tender.  Set aside to cool slightly.
3. Use a hand blender to blend the soup until smooth. 
4. Stir the cheese through the soup.  If it has cooled down too much, return to the heat but do not allow to boil.
5. Add the chives and salt and pepper if you feel it needs it and serve immediately.

Serves 4