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.

However, adding fresh herbs and/or parmesan cheese on top if you’d like, served with oyster crackers or freshly baked bread, is a nice touch.

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.

To watch a short clip of how all this comes together, click [HERE].

 

If you like  my Potato, Cauliflower, and Leek Soup, then you may also like my Broccoli, Cheddar, and Potato Soup.

 

Potato Cauliflower and Leek Soup - Supper With Michelle

 

Potato Cauliflower and Leek Soup - Supper With Michelle

 

Potato Cauliflower and Leek Soup - Supper With Michelle

Get the Recipe: Potato, Cauliflower, and Leek Soup

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.
5 from 15 reviews

Ingredients

  • 5 tablespoons unsalted butter
  • 2 medium leeks, ends trimmed, hard green parts discarded or composted, thinly sliced, cleaned well
  • 3 cups fingerling potatoes, cut in half, or whatever type you like
  • 3 cups cauliflower, cut into florets
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 5 cups vegetable broth
  • salt and pepper, to taste
  • ½ cup half and half

Equipment

  • Large Pot or Dutch Oven

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-low heat. Add in the leeks, potatoes, and cauliflower. Sauté until leeks have broken down a bit and softened, 10 to 15 minutes. Add in the garlic and sauté until fragrant, about 1 minute.
  • Add the flour, coating all the veggies thoroughly and stir constantly for a 2 to 3 minutes, until flour turns slightly golden in color. (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 stir in the vegetable broth. (It will thicken, only slightly.) Add salt and pepper to taste and simmer until the potatoes are soft to the fork, 20 to 25 minutes. Stir in the half and half and simmer until warmed through, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
    Enjoy!

Notes

A few substitutions for half and half milk would be the following : 1/2 cup of lactose free half and half milk (if available where you live- Land O Lakes and Organic Valley manufacture it), 1/4 cup of whole milk and 1/4 cup heavy cream, 1/2 cup of evaporated milk, 1/2 cup dairy free half and half (Califia Farms manufactures one called Unsweetened Better Half), unsweetened coconut milk- the amount will be based on your taste and I would recommend the lite version. The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven't done that before, then I would recommend researching that.
Serving: 18 ounces, Calories: 343kcal, Carbohydrates: 41g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1234mg, Potassium: 836mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1914IU, Vitamin C: 64mg, Calcium: 97mg, Iron: 3mg