Creamy cauliflower potato leek soup is a quick, easy, healthy meatless dish that’s light enough to serve as an appetizer, but hearty enough to serve as a meal by itself, too.
I love, LOVE soup! I think I have said this before and I will say it again. I like to serve soup before a meal. I think it helps me eat less. A nice cup of a brothy vegetable soup sounds good to me any time of year.
So last weekend my husband and I had dinner at a place in Bloomington we love, Finches Brasserie, I ordered soup (of course). The soup du jour was a creamy cauliflower with potato. I loved it, but the little bowl full was just not enough.
So on Wednesday, when I was sick all morning, that soup was the only thing that sounded good to me. So, with the help of my 2 sous chefs, we were able to not only re-create this soup I loved from Finches but actually do it one better, by creating a creamy cauliflower potato leek soup!
Total Servings 4
This is a quick, easy, healthy meatless dish that’s light enough to serve as an appetizer, but hearty enough to serve as a meal by itself, too.
10 minPrep (inc. refrigeration & rest time)
20 minCook Time
30 minTotal Time
- 3 pounds Russet potatoes, peeled and diced
- 2 leeks, washed and thinly sliced (They’re very dirty on the inside, so rinse them well)
- 1 head of cauliflower, chopped into florets
- 3 cloves garlic, minced
- 28 ounces (2 cans) chicken or vegetable stock
- 4 Tablespoons butter (or less, it’s up to you)
- 4 ounces (1/4 cup) milk
- 1/4 cup shredded cheddar cheese (optional)
- In a large soup pot, simmer the potatoes, leeks, cauliflower florets, garlic, broth, and butter until potatoes and cauliflower are fork tender , about 20 minutes. Add the milk, salt and pepper and turn heat down to low.
- Using an immersion blender, puree until smooth.
- If desired, stir cheddar or Pepper Jack cheese into the pureed soup until melted. Garnish with freshly ground black pepper and some torn basil leaves or green onions.
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