Potato leek soup is my favorite comfort soup. It demands a crust of bread to soak everything up, and is best enjoyed on a couch or in bed, but definitely while you’re reclining in some fashion. As a little update to this classic, I swapped the potato for cauliflower, lightening it up. If you must, you can swap the cream for half and half, but honestly whyyyyyy? I finished it with a touch of olive oil and plenty of pepper, my favorite, but brown butter and chives are wonderful with this recipe as well. Enjoy!
Makes 2 quarts
5-6 cups cleaned and chopped large leeks (use only the white and pale green parts)
2 tablespoons unsalted butter
6 cups chicken broth (or vegetable broth for vegetarian option)*
2 pounds cauliflower, diced into 1/2 inch pieces
3/4 cup cream
Cook leeks in butter with a pinch of salt and pepper in a large pot over low heat for 10 minutes. Check often. Do not brown leeks!
Add broth and potatoes. Bring to a low simmer and cook for 20 minutes or until cauliflower is tender. Scoop the soup mixture into a blender or use an immersion blender right in the pot, puree, and for a very smooth texture, push through a strainer, and return to pot. You want a velvety
Five minutes before serving, add the cream and season to taste with salt.