Leek Cauliflower and Potato Soup

 

INGREDIENTS:

2 Leeks, washed and cut into thin slices

2-3 cups of cauliflower florets cut into bite-sized pieces

2-3 cups of fingerling potatoes, sliced in half length-wise and then in bite-sized pieces

6 Tablespoons of butter (divided)

1/4 cup flour

2 garlic cloves minced 

4 cups chicken broth or stock

1/2 cup of half and half

Directions:

Melt 5 tablespoons of butter in a large pot then add the leeks, cauliflower and potatoes. Cook over medium heat for 15 minutes. Add garlic and sauté for 2 minutes then add the 1/4 cup of flour and continue to cook for about 2-3 minutes adding a tablespoon or two of butter if flour seems too dry.

Add the chicken broth or stock and simmer for about 25 minutes or until the potatoes are cooked and soft when probed with a fork. Add the half and half and cook an additional two minutes. 

Season with salt and pepper prior to serving.