I loved this silky, creamy and very flavorful soup. Easy to make for a weeknight meal. Serve with crusty bread and a green salad and you have one healthy “meatless Monday” meal!!
I added some carrots for color and interest and a little bit of a sweet flavor. Carrots just happen to be my most favorite vegetable, so whenever I can add carrots I will do it.
So here are the cast of characters. One does happen to be missing and that is the Yukon Gold Potato that I used. I also used fat free half and half (just seems weird that they can do this fat free), but we needed to keep this soup healthy and low cal.
Get out a large stock pot. Add the butter and melt, once the butter has melted add the chopped leeks. When using leeks just make sure that you clean them well. Dirt likes to hide in between the layers of the leeks, and you don’t want a gritty, “dirty” soup LOL. Saute for about 15 minutes, or until the leeks are a light golden brown. Season with salt and white pepper.
Once the leeks are done cooking add the flour, incorporate well with a whisk or a fork.
Slowly add in the chicken broth, whisking the flour mixture into the broth.
Cut your cauliflower and potato into bite sized pieces (all about the same size for even cooking). Place the cauliflower florets and diced potatoes into the soup. Allow the soup to boil until the cauliflower and potatoes are a little “mushy”.
While the soup is cooking sauté your carrots with a little bit of butter, salt and white pepper until al dente.
Puree the soup with an immulsion blender or food processor. The soup should be nice, smooth and creamy. At the very end add the carrots and half and half. Ladle into bowls and serve! So delicious.
- 4 Tablespoons butter
- 1 medium leek, white bottom portion only, chopped
- ¼ cup all-purpose flour
- 4 cups chicken stock or broth
- 1 medium head cauliflower, cut into bite-size pieces
- 1 medium potato, peeled and diced (I used three small Yukon Gold potatoes)
- 2 cups heavy cream
- 1 teaspoon dried Tarragon
- Salt and White Pepper to taste
- In a large saucepan over medium heat add the butter, dried tarragon and leeks (make sure they have been thoroughly washed) and cook until the leeks are tender, 7-10 minutes. Season with a little salt and pepper.
- Once the leeks are tender, add the flour, stirring well and cook until all of the flour has been incorporated.
- Add the stock, cauliflower, and the potato and bring the mixture to boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes.
- Add the soup, in batches, to a food processor or blender (I used my immersion blender....so much easier) and puree.
- Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken.
- Ladle the soup into serving bowls and serve with crusty French bread. Serves 4