Name: easy potato leek and cauliflower soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 4 cups cauliflower (45.9 oz / about 1 large cauliflower) (cut into florets ); olive oil; 1 yellow onion (chopped); 2-3 coves garlic (sliced or minced); 2 large potatoes (opt for starchy potatoes like Russet or Yukon Gold for a creamier consistency. Peel and cut potatoes into evenly sized pieces to ensure uniform cooking. ); 1 large leek (or two small leeks) (remove the leaves and only use the white/green stem.); 4 cups vegetable broth (low sodium); 2 tablespoons fresh parsley or 1 teaspoon Italian seasoning; salt and pepper to taste; ½ cup cream or Greek yogurt ((optional))

Description

This hearty and easy potato, leek, and cauliflower soup is velvety, creamy, and nutty from roasting the cauliflower. This soup warms you from the inside out. Perfect for a cozy dinner or a festive gathering.

Ingredients

Units Scale

4 cups cauliflower (45.9 oz / about 1 large cauliflower) (cut into florets )
olive oil
1 yellow onion (chopped)
2-3 coves garlic (sliced or minced)
2 large potatoes (opt for starchy potatoes like Russet or Yukon Gold for a creamier consistency. Peel and cut potatoes into evenly sized pieces to ensure uniform cooking. )
1 large leek (or two small leeks) (remove the leaves and only use the white/green stem.)
4 cups vegetable broth (low sodium)
2 tablespoons fresh parsley or 1 teaspoon Italian seasoning
salt and pepper to taste
1/2 cup cream or Greek yogurt ((optional))

Cook Mode Prevent your screen from going dark

Instructions

Roast the Cauliflower: Preheat your oven to 400°F (200°C). Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until the cauliflower is golden brown and tender. Set aside.
Prepare the Potatoes and Leeks: In a large pot, heat olive oil over medium heat. Add the chopped onions and a pinch of salt and pepper. Sauté until translucent. Add the minced garlic and sliced leeks, cooking until the leeks are softened.
Cook the Potatoes: Add the diced potatoes to the pot, stirring them into the leek mixture. Allow them to cook for a few minutes to absorb the flavors of the leeks and onions.
Add the Vegetable Broth: Pour in the vegetable broth, ensuring that it covers the potatoes and leeks. Add the herbs. Bring the mixture to a gentle boil, then reduce the heat and simmer until the potatoes are tender.
Blend the Soup: Add the roasted cauliflower to the pot once the potatoes are fully cooked. Using an immersion blender or transferring the mixture to a blender in batches, blend until smooth and creamy.
Finish with Cream (optional): Stir in the heavy cream, allowing the soup to simmer for an additional 5 minutes. This step adds a luxurious creaminess to the soup.
Season and Serve: Season the soup with salt and pepper to taste. Ladle it into bowls, and garnish with fresh chives for a burst of color and additional flavor.

Notes

Serve with a Drizzle or Crunch:

Elevate the presentation by drizzling each serving with a touch of olive oil, a swirl of cream, or a sprinkle of cheddar cheese or parmesan.
Add a crunchy element with croutons or a sprinkle of toasted nuts for a delightful texture contrast.

Season Mindfully:

Season the soup gradually and taste as you go to avoid over-salting. The roasted cauliflower adds a natural nutty flavor that should shine through.
Freshly ground black pepper adds a nice touch just before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizer, Main Course, Side Dish, Soup