Cauliflower-Leek Soup
Serves: approximately 12 cups
  • 3 tablespoons olive oil
  • 3 cups thinly sliced leeks (approximately 2 large leeks)
  • 5 cloves garlic, mashed
  • 8 cups cauliflower florets (approximately 1 large head)
  • 2½ cups chopped, peeled russet potato
  • 6 cups vegetable stock
  • 1½ teaspoons salt
  • 1 cup heavy whipping cream
  • Garnish: chopped chives
  1. In a large Dutch oven, heat oil over medium heat. Add leeks, and cook, stirring occasionally until tender, approximately 5 minutes (do not brown). Add garlic, cooking until fragrant, approximately 1 minute. Add cauliflower, potato, stock, and salt. Bring to a boil; reduce heat, cover, and simmer until tender, approximately 20 minutes. Remove from heat and let sit, covered, for 20 minutes.
  2. Working in batches, purée together cauliflower mixture and cream in blender until smooth. Serve hot.
  3. Garnish individual servings with chives, if desired.
Recipe by TeaTime Magazine at