Creamy Potato-Leek and Cauliflower Soup
This creamy potato-leek and cauliflower soup is a delightful twist on the classic, offering a velvety texture with a hint of garlic and herbs. It's perfect for a cozy evening meal and is a delicious way to enjoy seasonal vegetables.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
3 medium leeks, white and light green parts sliced
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 large russet potatoes, peeled and diced
1 small head of cauliflower, chopped
1 cup heavy cream
1 tsp dried thyme
Salt and pepper to taste
Chopped chives for garnish
Instructions
1. In a large pot, melt butter with olive oil over medium heat. Add the leeks and garlic, sauté until soft and fragrant, about 5 minutes.
2. Pour in the broth and bring to a boil. Add the potatoes and cauliflower and reduce to a simmer. Cook until the vegetables are tender, about 20 minutes.
3. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and thyme, and season with salt and pepper.
4. Serve hot, garnished with chopped chives.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
