Cauliflower and Potato Soup Recipe

Name: Cauliflower and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower, small; 2 desiree potatoes, large; 1 leek, white part only thinly sliced and rinsed; 6 cups chicken stock; salt, flakes; fresh ground pepper; ¼ cup chives, chopped; ⅔ cup cream, pouring; ½ teaspoon garam masala; crisp prosciutto, for garnish

Servings: persons

1 cauliflower, small
2 desiree potatoes, large
1 leek, white part only thinly sliced and rinsed
6 cups chicken stock
salt, flakes
fresh ground pepper
¼ cup chives, chopped
⅔ cup cream, pouring
½ teaspoon garam masala
crisp prosciutto, for garnish

1
Break the caulifower into florets and place in a large saucepan, Cut the potoatoes into chunks and place in the cauliflower pan with the thinly sliced leeks and chicken stock.
2
Season with the salt and pepper.
3
Simmer stock for 30 minutes.
4
Using a hand blender or food processor blend the soup until chunky.
5
(Your preference here as to how chunky or smooth.
6
).
7
Add the chives, cream and garam masala and heat for 2 minutes.
8
Served soup garnished with crisp prosciutto.

776

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cauliflower, small, 2 desiree potatoes, large, 1 leek, white part only thinly sliced and rinsed, 6 cups chicken stock, and more.

Yes, Cauliflower and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower and Potato Soup

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