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.
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
- Chef's Knife
- Cutting Board
Instructions
- Melt the butter in a large pot or Dutch oven over medium-low heat. Add in the leeks, potatoes, and cauliflower. Sauté until the leeks have broken down a bit and softened, 10 to 15 minutes. Add in the garlic and sauté until fragrant, about 1 minute.
- Sprinkle the flour in, coating all the veggies thoroughly and stir constantly for 2 to 3 minutes, until the 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. Serve in your favorite bowls and enjoy!
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