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Potato, Leek & Cauliflower Soup

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Rate this recipe 4.5/5 (31 Votes)

Ingredients

  • 8 cups vegetable broth
  • 1 pound yukon potatoes, chopped
  • 12 oz. (3/4 pound) cauliflower, chopped into florets
  • 2 teaspoons extra virgin olive oil
  • 1 large shallot, minced
  • 2 leeks, trimmed and chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 cup skim milk*

Details

Preparation

Step 1

Bring broth to a simmer in a large pot. Add potatoes and cauliflower. Increase heat and bring to a boil. Reduce heat so that stock continues to boil slightly. Cook Potatoes and cauliflower for at least 30 minutes total.

Meanwhile, heat olive oil in a pan. Add shallots and saute for one minute. Add leeks and saute, stirring often, until leeks began to brown.

Add the leaks and shallots to the pot. Add spices and herbs. Continue cooking until potatoes and cauliflower are very tender and will break up easily with a spoon. Puree with a blender or food processor. Add milk and stir.

Serve immediately or allow to cool and store in an air tight container.

* If you like a more decadent soup, substitute the milk for 1/2 to 3/4 cup of heavy cream.

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