This is my first attempt at making soup with cauliflower and it turned out absolutely delicious❤️ It’s smooth & creamy with lots of flavor and on these unexpected cold days it really does make a good choice for a warm healthy dinner. Serve with a simple salad and some crusty bread, you’ll love it!!
3 tablespoons butter
1 tablespoon olive oil
1 large onion, peeled and chopped
3 med. leeks (white parts only), cleaned and sliced
1 large head cauliflower, cut into florets
1 large russet potato, peeled and chopped
8 cups chicken broth
8 oz shredded Sharp Chedder Cheese
fresh chopped dill (optional for garnish)
Salt and pepper to taste
Prep all your veggies as needed and take special care with the leeks, cut the white ends off & then in half, wash them thoroughly because they have a tendency to hold granules of dirt within their folds. Cut them into slices and with all the rest of the veggies prepped you are ready to start!
Set a large sauce pot or Dutch oven over medium heat and add in the butter, oil, onions, and leeks. Sauté all till soft. Then add in the cauliflower florets, potatoes and broth, season with salt & pepper and bring to a boil. Then lower the heat and simmer for about 30 minutes to 1 hr. or until the cauliflower and potatoes are fork tender and falling apart and broth has slightly reduced.
Once the soup is done to your liking begin using an immersion blender and puree the soup until smooth. Blend in the shredded cheese and season with more salt & pepper to taste if needed. Serve warm and garnish with drizzled olive oil, croutons and/or chopped dill weed if preferred. Enjoy😋