Potato Cauliflower and Leek Soup
This potato cauliflower and leek soup is so comforting and packed with flavor. Adding cauliflower gives this classic potato leek soup combo extra creaminess without lots of butter or cream.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, or avocado oil
- 4 cups4 cups4 cups Leek, chopped, white and light green part only
- 4 - 5 cloves4 - 5 cloves4 - 5 cloves Garlic
- 4 cup4 cup4 cup Russet Potatoes, chopped
- 3 cups3 cups3 cups Cauliflower, chopped
- 2 tsp2 tsp2 tsp fresh Thyme, or 1 tsp dried
- 1 tsp1 tsp1 tsp Sea Salt, more or less to taste
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper, more or less to taste
- 4 cups4 cups4 cups Vegetable Broth, or chicken broth
- 1 cup1 cup1 cup Water
- 1 - 2 whole1 - 2 whole1 - 2 whole Bay Leaf
- 3 Tbsp3 Tbsp3 Tbsp Half and Half
- 0.25 cup0.25 cup0.25 cup Turkey Bacon, cooked, chopped
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs Parsley, fresh
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large pot, heat up olive oil over medium high heat. Once hot, add chopped leeks, reduced heat to medium, and cook stirring often for 8 minutes.
- Then add minced garlic cloves, chopped potatoes, cauliflower florets, fresh chopped thyme and salt and back pepper. Stir everything in and continue cooking for 2 to 3 minutes, stirring constantly.
- Add broth, water and bay leaves, turn heat up to medium high and bring to a low boil. Once boiling, reduce heat to medium low, add lid to pot and simmer for about 15 minutes, stirring occasionally. Then remove lid and continue cooking for 7-8 more minutes or until the potatoes are really tender when poked with tines of a fork.
- Once soup is cooked, carefully remove bay leaves with a spoon, add half and half.
- Using an immersion blender, start blending the soup directly in pot, making circular and up and down motions, until you get to your preferred consistency.
- Taste and adjust salt and pepper if needed. Serve warm with turkey bacon and parsley sprinkled on top, a little shredded cheese, a few croutons, baguette or any topping of choice. Enjoy!
Notes
If you don't have an immersion blender, you can use a regular blender. You'll need to blend the soup in batches, don't overcrowd it, and use a kitchen towel to open lid to protect your hand, as blender can get really hot. Broth: add a little more broth (or water) if the soup feels too thick to your taste. Add the listed cup of water to the empty container of broth and shake it to get all of it.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar FreeThis is our estimate based on online research. | |
Calories: | 551 |
Fat: | 13 g |
Carbohydrates: | 92 g |
Protein: | 20 g |
Cholesterol: | 18 g |
Sodium: | 1787 mg |
Fiber: | 13 g |
Sugars: | 18 g |
Calculated per serving. |
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