Potato Cauliflower and Leek Soup (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil, or avocado oil
4 cups Leek, chopped, white and light green part only
4 - 5 cloves Garlic
4 cup Russet Potatoes, chopped
3 cups Cauliflower, chopped
2 tsp fresh Thyme, or 1 tsp dried
1 tsp Sea Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste
4 cups Vegetable Broth, or chicken broth
1 cup Water
1 - 2 whole Bay Leaf
3 Tbsp Half and Half
0.25 cup Turkey Bacon, cooked, chopped
2 - 3 sprigs Parsley, fresh

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Process

Cook Mode

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

This 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
Sugar Alcohol:	0 g
Calculated per serving.