Description
Creamy leek and potato soup only takes 30 minutes to make. It doesn’t contain any cream, instead cauliflower helps to make it creamy. Satisfying and delicious with any meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil or avocado oil
- 2 leeks, light green and white parts only, sliced into half moons
- 4 cloves Garlic
- 2 1/2 cups Yukon gold potatoes peeled and chopped into 1 inch cubes
- 4 cups Chicken broth or veggie broth
- 1 1/2 cups cauliflower florets, cut into 1 inch pieces
- 1 tablespoon smooth Dijon mustard
- Salt and pepper, to taste
- Optional Garnish
- Chives, chopped
Instructions
- Prepare: Chop all your veggies as instructed above before you start cooking. This recipe goes fast once it’s started.
- Saute leeks: Heat a medium sized stock pot over low heat. Heat up the oil. Add the leeks and pinch of salt. Saute until the leeks are tender, about 5 minutes. Add the garlic and cook for 30 seconds to 1 minute.
- Simmer: Add the potatoes, cauliflower, and broth. Cover and bring to a boil – reduce to a simmer. Simmer for 5 to 8 minutes, or until the potatoes and cauliflower are fork tender. Remove from the heat.
- Puree soup: Puree the soup by either using an immersion blender or by transferring the soup to a regular blender. If you use a blender you may need to blend the soup in two batches. Also be careful when blending hot liquids.
- Finish: Transfer the pureed soup back to the stock pot and heat over medium heat, stirring frequently so it doesn’t boil over. At this time stir in the mustard and season with salt and pepper to taste. Serve immediately garnished with chives.
Notes
Leftovers: This soup makes great leftovers. Store in an airtight container for up to 1 week.
