Super Duh Easy Potato Leek Soup

The leeks at the supermarket were very beautiful this week, so I couldn't resist and bought one. I decided to make some potato and leek soup to go with my salads at lunch.


The problem with most potato and leek soup recipes is how much heavy cream and potatoes go into the soup.


You can still have the creaminess without adding too much fat or starches by subbing in cauliflower for some of the potatoes and using low fat (2%) milk instead of heavy cream.


This is a super duh easy soup that is pretty much goof proof and cooking merrily in 20 minutes. Takes about 40 minutes to completely cook through. Serves 4-6 hungry ppl.


You'll need:


1 large leek

3 yukon gold potatoes

1 head cauliflower

1 onion

1.5 cup chicken stock

1-2 cups milk

1-2 tbsp oil

1-2 tbsp butter

salt

pepper


Start by washing the outside of the leek. Chop off the root. Then slice the white part into 1/4 inch slices. Chop until you start to reach the green part. The green part is trickier because of the dirt trapped in the leaves. Just peel them off and rinse them under running water. Then chop the green part into 1/4 inch slices. Slice the onion in half then chop into 1/4 inch strips. Heat up some oil in the soup pot. Add the leek and onions with a pat of butter. Sautee.


In another pan, sautee cauliflower that you've rinsed and chopped into 1 inch pieces. Use some butter and salt to help with the browning.


Chop the yukon gold potatoes into 1/2 inch cubes. While the leeks and onions are caramelizing and sweating out their liquids, add the yukon potatoes. Keep sauteeing until everything is nice and golden brown and smelling tasty. Take the cauliflowers and add them to the soup pot. Sautee everything together.


When everything is nice and golden colored and smelling super tasty, add the cup of chicken stock. Turn the heat up to high. Cover the pot, and let it hit boil. When it boils, turn down the fire to a simmer, and add 1-2 cups of milk. The milk level is adjustable as long as the overall liquids cover all the ingredients. Salt and pepper to taste. Put the cover back on, and then let it simmer for another 20 minutes.


Go take a quick Facebook break and brag about making potato leek soup.


Come back to the soup. Poke the cauliflower and the potatoes. They should fall apart easily. Let cool slightly and then either use an immersion blender to puree the soup, or CAREFULLY ladle the soup into a food processor or blender and puree. I like mine sorta chunky so do as you wish.


Serve warm with a side of salad or with some toasted french bread. Yummers...