“A delicious and healthier alternative to cream of potato and leek soup.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the tough outer dark green leaves from the leeks and slice leeks (white and softer green leaves) into rings.
  2. Chop cauliflower into medium-small pieces.
  3. Place leeks and cauliflower in a large sauce with about 6-7 cups of water and bring to a boil.
  4. Reduce heat, cover (with lid askew to allow steam to escape), and simmer for 40-50 minutes.
  5. Remove cooked vegetables to blender and cream until a smooth consistency is reached.
  6. Return vegetables to saucepan and stir in the cream.
  7. Slowly stir in the butter, adding about a teaspoon at a time.
  8. Stir in the parsley.
  9. Season with salt and freshly ground white pepper.
  10. Divide soup into individual serving bowls and garnish with a pinch of shredded cheddar (optional) and a sprig or two of fresh parsley.

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