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Ingredients
Scale
- 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
- 3 large leeks (white and light green parts only), halved and thinly sliced (WASH THEM)
- 3–4 cloves fresh garlic, minced
- 1 medium head of cauliflower, cut into florets (about 5 cups)
- 2 large russet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 teaspoon dried thyme
- 1 teaspoon salt, more to taste
- ½ teaspoon black pepper, more to taste
- 4–5 cups vegetable broth or chicken broth
- 1 tablespoon white wine vinegar
- ½ cup sharp cheddar cheese or gruyère (optional)
- Turkey or regular bacon crumbles (optional)
- Fresh chives, diced
Instructions
- Melt butter in a large pot over medium-low heat.
- Add leeks and cook for about 10 minutes until soft, then add garlic for the last minute.
- Stir in cauliflower, potatoes, thyme, salt, pepper, and broth, and bring to a simmer.
- Cook for 15-20 minutes until vegetables are soft.
- Blend until creamy, adding more broth or water as needed for desired consistency.
- Season to taste and serve topped with chives, cheese, and bacon crumbles.
Notes
Ensure leeks are well washed to remove dirt.
Sauté leeks and garlic slowly for optimal sweetness.
Adjust soup thickness by adding more broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 700
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 5
- Cholesterol: 15