Cauliflower Leek Soup
Make this cauliflower leek soup in one pot for a quick and easy lunch or light dinner!
Servings: 6 servings
Equipment
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 leeks cut into 1-inch pieces
- 1 head cauliflower about 4-5 cups
- 3 cups chicken broth
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- In a large pot, heat butter, olive oil, and garlic over medium heat until fragrant. Add leeks and cauliflower, and saute for about 10 minutes.
- Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until vegetables are soft.
- Blend soup with an immersion blender. Stir in heavy cream until smooth. Season with salt and pepper to taste.
Notes
To thicken soup make a slurry with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, and add in Step 3.
Use a potato masher for a more chunky style soup.
Refrigerate leftovers covered for up to 4 days, or freeze cooled portions in zippered bags for up to 6 weeks. Serve leftovers chilled or reheat using low heat on the stovetop.
Nutrition
Calories: 287kcal | Carbohydrates: 13g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 530mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1502IU | Vitamin C: 52mg | Calcium: 83mg | Iron: 2mg