Potato, Cauliflower, and Leek Soup

Potato Cauliflower and Leek Soup - Supper With Michelle


I’ve shared this before, but I felt inclined to mention the reason that I may share a lot of “soup and stew” recipes is because it’s one of my favorite meals(especially in the winter) to take to work with me for lunch during the week. So on most Sunday’s I make a big pot of soup and the soup this week happened to be Potato, Cauliflower, and Leek Soup. It’s a pretty simple and filling soup and I know I’ve shared something similar to it in the past. I didn’t add many spices or herbs to this recipe, just a lot of fresh ground black pepper to the top, which I happen to like. I can also see adding fresh parsley and/or parmesan cheese on top if you’d like, served with oyster crackers or freshly baked bread, which is a nice touch. I haven’t tried this recipe with a non-dairy milk yet, but I’m sure it should do just fine. Be sure to wash your leeks , because they can be dirty/gritty. Lastly, for this soup, I tend to slightly over cook my cauliflower, but if you want your cauliflower to be firm, then you may want to wait and add it in when you add in the vegetable broth.


Potato Cauliflower and Leek Soup - Supper With Michelle


Recipe: Serves 3 – 4


2 – 3 cups of Potatoes (I used small fingerling potatoes, that I cut in half, but you can use whatever type you like)

2 – 3 cups of Cauliflower Florets (cut into small bite size pieces)

2 medium Leeks (ends trimmed, cleaned, and thinly sliced)

2 Cloves of Garlic (minced)

4 – 5 tablespoons of Unsalted Butter or Oil of your choice

1/4 cup of unbleached All-Purpose Flour

1/2 cup of Half and Half Milk

4 – 5 cups of Vegetable Broth

Sea Salt and Pepper to taste


Potato Cauliflower and Leek Soup - Supper With Michelle



In a large pot, heat butter on a low to medium heat and add in leeks, potatoes, and cauliflower. Sauté for about 10 – 15 minutes or until leeks have broken down a bit and softened. Then add in garlic and sauté for a couple more minutes. Add flour, coating all the veggies and stir constantly for a 2 – 3 minutes, until flour has browned a bit. If  the bottom of your pan is dry, then you may want to add one more tablespoon of butter because you don’t want the veggies to stick to the bottom of your pot. Slowly pour in your vegetable broth and stir. It will thicken, only slightly. Let your soup simmer for at least 20 – 25 minutes or until your potatoes are soft to the fork. Then add in your half and half milk, and let simmer for a couple more minutes. Add Sea Salt/Ground Black Pepper to taste and enjoy!


Potato Cauliflower and Leek Soup - Supper With Michelle

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