Roasted Cauliflower Potato Leek And Garlic Soup

Name: Roasted Cauliflower Potato Leek And Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cauliflower, cut in small florets; 2 cups potatoes, peeled and cut in 1-inch dice; 2 cups leeks, white and light green parts only, sliced; 1 head garlic; 2 tablespoons olive oil, divided; 1/4 lb bacon, diced; 4 cups chicken stock; 3/4 cup heavy cream; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; salt & pepper; 1/2 cup white cheddar cheese, coarsely grated for garnish

Servings: persons

3 cups cauliflower, cut in small florets
2 cups potatoes, peeled and cut in 1-inch dice
2 cups leeks, white and light green parts only, sliced
1 head garlic
2 tablespoons olive oil, divided
1/4 lb bacon, diced
4 cups chicken stock
3/4 cup heavy cream
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt & pepper
1/2 cup white cheddar cheese, coarsely grated for garnish

1
Preheat oven to 375 degrees.
2
Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
3
Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
4
Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
5
While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
6
Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
7
Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
8
Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
9
Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
10
remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
11
Over low heat, add the cream and herbs. Cook until heated through.
12
Serve garnished with the reserved bacon and the grated cheese.

1263

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 cups cauliflower, cut in small florets, 2 cups potatoes, peeled and cut in 1-inch dice, 2 cups leeks, white and light green parts only, sliced, 1 head garlic, and more.

Yes, Roasted Cauliflower Potato Leek And Garlic 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.

That's it — enjoy your meal!