A comforting, creamy soup filled with tender leeks, cauliflower and fingerling potatoes. A light roux gives the broth body, while a touch of half-and-half adds richness without making the soup overly heavy.
Servings: About 6
Prep Time: 20 minutes
Cook Time: About 45 minutes
Ingredients:
- 2 leeks, thoroughly washed and thinly sliced
- 2–3 cups cauliflower florets, cut into bite-size pieces
- 2–3 cups fingerling potatoes, halved lengthwise and cut into bite-size pieces
- 6 tablespoons butter, divided
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth or stock
- ½ cup half-and-half
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Melt 5 tablespoons butter in a large pot over medium heat.
- Add the leeks, cauliflower and potatoes. Cook for about 15 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and sauté for 2 minutes, stirring frequently.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 2–3 minutes to eliminate the raw flour taste. If the mixture seems too dry, add some or all of the remaining tablespoon of butter.
- Gradually add the chicken broth, stirring well to incorporate the flour mixture and prevent lumps.
- Bring to a gentle simmer and cook for about 25 minutes, or until the potatoes and cauliflower are tender when pierced with a fork.
- Stir in the half-and-half and cook for another 2 minutes, just until heated through.
- Taste and season with salt and freshly ground black pepper.
- Ladle into warm bowls and serve immediately.
Tip: For a slightly thicker, creamier soup while still keeping plenty of vegetable texture, mash a few of the potatoes and cauliflower pieces against the side of the pot before adding the half-and-half.
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