Heat oil in a dutch oven or large pot over medium heat

Add leeks and let cook on low for 5 minutes stirring occasionally until soft

Add cauliflower, 2 cups milk, water, bay leaf, salt & pepper

Bring to a boil over medium-high heat, stirring occasionally

Once it’s boiling reduce heat to simmer and cook about 8 minutes or until cauliflower is soft, stir occasionally

While the soup is simmering combine 1/2 C milk + 3 TBS flour in a small bowl

Once cauliflower is soft remove bay leaf and stir in 1/2 C milk and flour mixture and cook over medium heat until soup has thickened (about 2 minutes)

Remove soup from heat and stir in cheese and lemon juice

Top with sliced green onions and cheddar cheese if desired, enjoy!