This hearty soup is a starch-less variation of the popular leek and potato soup and makes an excellent winter stand-by. It stores well in the fridge and tastes great as leftovers. You can even make a double batch and freeze half of the soup to defrost for an easy meal on a cold day.
Creamy Cauliflower and Leek Soup
serves 6-8
3 tablespoons butter
1 pound leeks, cleaned and dark green sections removed (about 4-5 medium leeks)
1/4 cup dry white wine
1 3/4 quarts chicken or vegetable broth
1 pound cauliflower, roughly chopped
salt and pepper
1 cup heavy cream
2-3 ounces cheddar cheese, shredded
green onions or chives for garnish (and cooked & crumbled bacon, if you'd like!)
1.) In a pot over medium heat, melt the butter. Add the leeks and a few shakes of salt and pepper and cook for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 25 minutes, stirring occasionally. Add in the wine and stir.
2.) Add the cauliflower and the broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the cauliflower is soft, about 30 minutes.
3.) Turn off the heat and puree the mixture with an immersion blender until smooth. (If you don't have an immersion blender, you can use a regular blender, you'll just have to ladle it in in batches.) Stir in the heavy cream and cheddar and adjust seasoning to taste. Sprinkle with chives/green onions/bacon and serve!
