The addition of nutritional powerhouse cauliflower helps lighten up this creamy potato leek soup without sacrificing any flavor!
Total Time:30 minutes
Yield:8 servings
Ingredients
2 tablespoons butter
2 leeks, white and light green parts only, roughly chopped (about 3 cups)
2 large garlic cloves, minced
4 cups of yellow potatoes, peeled and diced (from 4 medium potatoes)
4 cups of cauliflower, chopped (from 1 medium head)
6 cups chicken stock
1 cup heavy cream, plus more for serving
⅛ teaspoon ground black pepper, plus more for serving
salt to taste
½ cup fresh chives, chopped for garnish
Instructions
MELT BUTTER: Melt butter in a large soup pot over medium heat.
COOK LEEKS: Add leeks and cook for 5 minutes, stirring occasionally until softened.
COOK GARLIC: Add the garlic and stir for 1 minute until fragrant.
COOK POTATOES, CAULIFLOWER: Add potatoes, cauliflower, chicken stock and bring to a boil. Reduce heat cover and simmer for 10 minutes until cauliflower and potatoes are tender
BLEND: Remove the pot from the heat. Working in batches, carefully purée soup in a blender until smooth.
FINISH SOUP AND SERVE: Return blended soup to the pot and add the heavy cream and ground black pepper. Stir then taste for additional salt. Serve in individual bowls and top with a swirl of heavy cream, more ground black pepper and ½ tablespoon of chopped chives.
