Leek, Potato and Cauliflower Soup
This leek, potato and cauliflower soup is hearty and comforting, yet healthy and nutrient dense. It's the perfect meal to cozy up to on a frigid winter evening.
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter divided
- 2 cups sliced leeks approximately 1-2 leeks
- 1 medium head caulfilower approximately 5 cups
- 2 potatoes approximately 4 cups
- 4 cloves garlic minced
- 1 tbsp thyme
- 1 tsp salt
- 2 tsp black pepper
- 6 cups chicken broth
For topping
- 1/2 cup crumbled bacon about 4 strips bacon
- 1/2 cup shredded cheddar cheese
- 2 scallions greens and whites, chopped
Instructions
- Heat one tablespoon of olive oil and one tablespoon of butter in a dutch oven over medium heat. Add the leeks and cook them down, stirring occasionally, until they are soft and translucent, about 5-6 minutes.
- Add in minced garlic and cook one additional minute. Add the potato, cauliflower, thyme, salt and black pepper. Give everything a good toss so all the vegetables are coated in seasoning.
- Add broth and bring the soup to a simmer. Cover and simmer soup for 15 minutes, or until the potatoes and cauliflower are very tender.
- Use an immersion blender or regular blender to blend the soup until smooth and creamy. Add two tablespoons of butter to soup to add richness.
- Taste soup and adjust seasonings as needed. Ladle soup into bowls and top with chopped bacon, shredded cheddar cheese and scallions.