ELLEN'S CREAMY CAULIFLOWER & LEEK SOUP

Ellen Bales

By
@Starwriter

I love, love, love cauliflower in all shapes and forms, and this soup is SO creamy and delicious! It was originally a recipe from the Green Bean Delivery Company, but I have made several changes and made it my own. Enjoy!


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 large
leek
2 Tbsp
butter
1/2
head cauliflower, cored and divided into large florets
2 c
vegetable or chicken broth
1 c
half and half
1 c
sour cream
1/4 tsp
salt or to taste
1/4 tsp
black pepper
1/4 tsp
garlic powder
1 c
mild cheddar jack cheese, shredded

Directions Step-By-Step

1
Halve the leeks lengthwise, then slice them into half-moon shapes about 1/2 inch thick (use white and light green parts only). In a colander, rinse the leeks thoroughly to remove any dirt between layers.
2
In a large pot, melt butter over medium-high heat. Add the leeks and cook, stirring frequently, until they are tender--do not let them brown.
3
Add the cauliflower, broth, and half and half and bring to a boil. Reduce heat to a simmer, cook until the cauliflower is fall-apart tender, about 25 minutes. Add the sour cream, salt, pepper, and garlic powder and return the soup to a boil. Remove from heat.
4
If you prefer a thinner soup, use a blender or food processor and puree the soup as finely or coarsely as you like it. If needed, thin to desired consistency with milk or water.
5
If you prefer a chunkier soup, as I do, simply chop the tender cauliflower florets gently with a wooden spoon while in the pot.
6
Add the cheese to the soup while it is hot, and stir until cheese is melted.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #creamy, #SMOOTH, #Elegant