Potato, Leek and Cauliflower Soup
A smooth and creamy potato leek and cauliflower soup without using cream! This soup is so flavoursome and delicious.
Servings: 6
Calories: 327kcal
Equipment
- Sharp knife
- Chopping Board
- Dutch oven or large saucepan with 5L capacity
- Immersion blender
Ingredients
- 50 grams butter
- 2 tablespoons extra-virgin olive oil
- 2 leeks ends removed, white parts rinsed and thinly sliced
- 5 cloves garlic skin removed, minced
- 1 medium head cauliflower leaves removed, cut into florets
- 550 grams potatoes (about 4 medium) peeled and diced
- 1 L chicken stock or vegetable stock
- 2 sprigs thyme
- 1 teaspoon sea salt flakes
- ¼ teaspoon ground black pepper
- 1 parmesan rind
- ½ cup soy milk or regular milk
To serve
- 200 grams bacon diced
- small handful chives finely sliced
- drizzle extra virgin olive oil
Instructions
- Bring a large pot or Dutch oven to a medium heat. Add the olive oil and then leeks, sauté until tender. Add the garlic and sauté until fragrant.
- To the pan add the cauliflower florets, diced potatoes, chicken stock, thyme, salt, pepper and parmesan rind and bring to a boil. Reduce to a simmer and simmer until the potatoes and cauliflower are tender (about 10 minutes).
- While the soup simmers, bring a frying pan to a medium heat. Add a drizzle of olive oil and then the bacon and fry until crispy or to your liking. Transfer the bacon bits to a paper towel lined plate and set aside.
- Once the potato and cauliflower is tender, remove the sticks from the thyme and the parmesan rind and add the milk. Turn off the heat and use an immersion blender to blend until smooth and creamy. Alternatively, transfer to a bench-top high-speed blender and blend on high until smooth and creamy. You might just want to wait until the soup has cooled a little first if using a bench top blender.
- To serve, ladle the soup into bowls and top with a drizzle of olive oil, crispy bacon bits and finely chopped chives. Serve hot.
Notes
Nutrition facts are an estimate only.
Makes around 2L – approx. 300ml per serve
Make it Dairy-Free
- Swap the butter for a dairy free butter or more olive oil
- Don’t add the parmesan rind, you may need to add extra salt for flavour.
Make it Vegan
- Follow the instructions to make it dairy-free.
- Omit the bacon and use vegetable broth instead of chicken broth.
Nutrition
Calories: 327kcal | Carbohydrates: 33g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 1400mg | Potassium: 946mg | Fiber: 5g | Sugar: 7g | Vitamin A: 804IU | Vitamin C: 71mg | Calcium: 91mg | Iron: 2mg