Ingredients
- 1 head of cauliflower, cut into florets
- 2 medium potatoes (Yukon Gold or Russet), diced
- 2 leeks, cleaned and chopped
- 4 cups vegetable broth
- 1 cup heavy cream or plant-based alternative
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the ingredients: Wash and chop the leeks, cauliflower, and potatoes, ensuring the leeks are free from grit.
- Sauté the aromatics: Heat olive oil in a large pot and sauté the leeks for 5-7 minutes until softened. Add minced garlic and cook for another minute.
- Add the vegetables: Stir in the cauliflower florets and diced potatoes, cooking for another 3-4 minutes.
- Pour in the broth: Add the vegetable broth and bring to a boil, then reduce heat and simmer for about 20 minutes.
- Blend until smooth: After the vegetables are tender, blend the soup until creamy using an immersion blender.
- Finish with cream: Return the blended soup to the pot, stir in the cream, and season with salt, pepper, and herbs to taste. Simmer for an additional 5 minutes.
- Serve warm: Ladle the soup into bowls, garnishing with fresh herbs or a drizzle of olive oil.
Notes
To enhance flavors, finish with a squeeze of lemon or a sprinkle of fresh chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian