Cream of Cauliflower with Leeks and Potato Soup

  • 2 tablespoons butter
  • 1 leek, cleaned and chopped up to the green part, discard the green
  • 4 cloves garlic, minced
  • 2 large potatoes, peeled and cubed
  • 2 carrots, chopped
  • 20 oz of  chicken broth, or enough to cover the the veggies to cook them down
  • 1 head cauliflower, chopped
  • 1 cup milk
  • 1 teaspoon salt (be careful with this if your broth is already salted)
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon dry sherry
  • 1 tablespoon chopped fresh parsley
  • Grated cheese for the top


  1. In a large pot over medium heat, melt butter. Stir in leeks and garlic and cook  to translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  2. Puree using an immersion blender or in batches in a blender or food processor. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley and cheese.
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