Cauliflower Potato Soup

With just a few ingredients, this Cauliflower Potato Soup is easy to make and ridiculously delicious. It is thick and creamy without being overly rich, perfect to scoop with a piece of crusty bread. It tastes like Potato Leek soup, just that half of the potatoes are replaced by cauliflower. And no, you will not taste the cauliflower. Substituting potatoes with Cauliflower makes it low on the carb ( not low-carb) and healthy-ish. It is also quick and easy to make, with very minimal prep. Just roughly chop potatoes, break cauliflower florets, sliced leeks and chop a few pods of garlic.

Cauliflower Potato Soup

Though this soup is luxuriously smooth and creamy, it is not overly rich. It doesn’t have oodles of cream or cheese. Just a little cream, which you can substitute with milk or any dairy-free alternative as well. The flavours are really subtle. The mild flavour of leeks shines through the soup. Before we start with the recipe, the first thing we need to do is to prepare the leeks.

How to clean and prepare Leeks

Cleaning leeks well and getting rid of the dirt is very important. Cut the root and dark green part of the leeks. If you see dirt beneath the layers, discard the first couple of layers. Alternatively, cut the leeks into half lengthwise. run under the tap and clean thoroughly. Cut into thin slices. Thin slices -> better caramelization-> better flavour

Steps

Cook leeks – Saute leeks in butter until it is nicely caramelized. Cook it low and slow, until it is aromatic. Add cauliflower and potato – next add cauliflower floret and potatoes. Add stock, season well with salt and pepper. Cover and cook until it is cooked through and really mushy. Blend – Using a hand blender, blend until smooth. Last and final step – add cream and switch off.