Cauliflower Potato Soup

Smooth and creamy Cauliflower Potato soup is comforting. Mildly flavoured with sauteed leeks and garlic, this soup has classic leek potato soup flavour.

Course Side Dish, Soup

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 274kcal

Author Subhasmita

Ingredients

2 cups Cauliflower florets (around 250 grams)
500 grams Potatoes peeled and cubed
2 tablespoon butter
½ tablespoon minced garlic
2 big stalks leek
1 bay leaf
4 cups vegetable stock
½ cup cream
salt and pepper

Instructions

Cut the root and dark green part of the leek. Clean it well to remove any dirt (check in between the layer for hidden dirt). Cut into thin slices.
In a heavy bottom pan, heat butter.
Add garlic, bay leaf and leeks. Cook on medium-low heat until leek has softened and started to caramelize.
Add cauliflower florets, potatoes, stock, salt and pepper. Cover and cook for 20 minutes. The veggies should be cooked through and soft.
Discard bay leaf.
Using a hand blender, carefully blend it until smooth. Switch off the flame.
Stir in the cream. Serve.

Video

Nutrition