|Cauliflower Potato Leek Soup|
It has been pretty chilly here in SoCal, and we have been eating more soups as a result. I wanted to make a potato leek soup for dinner one night, but knew my tasting partner would look at a potato soup despairingly wondering where the vegetables were. On a side note, I am of the opinion, given my Irish Scottish background, that the potato is a complete food and no meal is complete without potatoes. However, in order to keep the peace at our dinner table, I added cauliflower to the soup mixture and was thrilled with the results. I hope you are too.
Cauliflower Potato Leek Soup
2 Tbls olive oil
2 leeks, cleaned and chopped
1 cauliflower head, broken into florets
6 cups of vegetable broth, divided use
5 to 6
gold potatoes, peeled and diced
Salt and pepper to taste
Extra virgin olive oil as garnish
In a heavy bottom sauce pan, saute chopped leeks in 2 Tbls of olive oil, until softened, about 5 minutes. Add ½ cup of vegetable broth and cauliflower florets. Cover pan and simmer, until florets are soft, about 8 minutes. Add remaining vegetable broth and diced potatoes. Bring to a boil and simmer until potatoes are cooked, about 15 minutes.
Remove from heat. Using an immersion blender (or regular blender) puree vegetable mixture to desired consistency. You may need to add more water if vegetable puree is too thick. Taste and adjust salt and pepper. Return to heat, simmer for a few minutes until ready to serve. Garnish with a swirl of extra virgin olive oil. Or if you are the sons of my tasting partner and me, a dash of