Leek, Potato and Cauliflower Soup Recipe

There’s nothing wrong with a good leek and potato soup – but this recipe, which adds cauliflower to the mix, takes this classic French soup in a whole new, and I’d say improved, direction.

Cauliflower adds a nutty background note to the velvety richness of a classic leek and potato soup. This soup doesn’t taste like cauliflower, particularly, it just tastes better.

It’s also a veritable snap to make, and other than letting this simmer away for a half hour or so, the active work involved in the making of this homemade soup can be measured in minutes.

Leek, Potato and Cauliflower Soup Recipe

• 4 medium leeks
• 1 pound of potatoes, peeled and cut into small chunks (about 2 medium potatoes)
• 2 cups of cauliflower florets
• A quart or so of chicken or vegetable stock (or even water will do, in a pinch)
• 1 cup of half and half cream
• Salt and freshly ground pepper
• 3 Tbsl of butter

1. Cut the dark green top off each leek, reserving only the white and very light green segment for the recipe. Clean each leek well by cutting deeply into each leek lengthwise, and then running tap water inside each leek, to remove any grit that may be trapped between the layers. After you’ve cleaned the leeks, slice them thinly for frying.
2. Melt the butter in a stock pot set to medium. Once the butter has melted, toss in the leeks and sauté, stirring occasionally, until well softened, about 7 or 8 minutes.
3. Add in the cauliflower, the potatoes and the stock, as well as a pinch of salt and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
4. Simmer for 20 to 30 minutes or so, or until the potatoes are completely softened.
5. Puree the soup in a blender and then mix in the cream
6. Add salt and pepper to taste.