Creamy Leek and Cauliflower Soup – a delicious recipe with cauliflower, leek, heavy cream, unsalted butter, cheddar cheese, fresh parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Remove the tough outer dark green leaves from the leeks and slice leeks (white and softer green leaves) into rings.
2
Chop cauliflower into medium-small pieces.
3
Place leeks and cauliflower in a large sauce with about 6-7 cups of water and bring to a boil.
4
Reduce heat, cover (with lid askew to allow steam to escape), and simmer for 40-50 minutes.
5
Remove cooked vegetables to blender and cream until a smooth consistency is reached.
6
Return vegetables to saucepan and stir in the cream.
7
Slowly stir in the butter, adding about a teaspoon at a time.
8
Stir in the parsley.
9
Season with salt and freshly ground white pepper.
10
Divide soup into individual serving bowls and garnish with a pinch of shredded cheddar (optional) and a sprig or two of fresh parsley.
240
kcal
Calories
19
g
Fat
12
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 head cauliflower, 1 lb leek, 6 tablespoons heavy cream, 2 tablespoons unsalted butter, and more.
Yes, Creamy Leek and Cauliflower 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.
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