Roasted Ham, Potato-Cauliflower And Leek Soup

Name: Roasted Ham, Potato-Cauliflower And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large russet potatoes, peeled, slice into 1 cm thickness; 1 large cauliflower, cut into florets; 2 tablespoons unsalted butter or olive oil, or combination of; 3 leeks, white and light green parts only, roughly chopped; 6-8 broth (I like to add water from cooking/roasting ham if available because it adds smokiness and saltiness); 1/2 teaspoon pepper; 1/2 teaspoon coriander; 2 teaspoons paprika, smoked if available; 2 teaspoons dried thyme; 2 bay leaves; 1 cup ham, diced; 1/4 cup cream or half and half; light soysauce, to taste (if you don't have light, can do combination of soysauce and salt); 2 tablespoons parsley, for garnish (optional); 2 tablespoons paprika, for garnish (optional)

Servings: persons

1 large russet potatoes, peeled, slice into 1 cm thickness
1 large cauliflower, cut into florets
2 tablespoons unsalted butter or olive oil, or combination of
3 leeks, white and light green parts only, roughly chopped
6-8 broth (I like to add water from cooking/roasting ham if available because it adds smokiness and saltiness)
1/2 teaspoon pepper
1/2 teaspoon coriander
2 teaspoons paprika, smoked if available
2 teaspoons dried thyme
2 bay leaves
1 cup ham, diced
1/4 cup cream or half and half
light soysauce, to taste (if you don't have light, can do combination of soysauce and salt)
2 tablespoons parsley, for garnish (optional)
2 tablespoons paprika, for garnish (optional)

1
["Preheat oven at 425u00b0 F. Rub the cauliflower and potatoes with olive oil, then roast for 20-25 minutes or until brown", "Melt the butter &/olive oil in a large pan over medium heat. Add the leeks, cook for 10 minutes, stirring occasionally until wilted. Add cauliflower and broth, and then puree with hand blender until smooth.", "Add potatoes, spices and bay leaves. Bring to a boil over medium high heat for 10 minutes. Reduce heat; cover and simmer 15-20 minutes or until vegetables are very tender. Take out the bay leaves. Using a blender or food processor, flash-puree until the potatoes becomes small chunks.", "Stir in diced ham and cream. Season to taste with soysauce. Garnish with chopped parsley and paprika.", "*If it will be frozen, don't add the cream into the pan. Instead, add cream in individual bowl during serving.
2
If the soup is left in the fridge for 1-2 days, it will slightly thicken. Just add 1/4-1/2 cup water before reheating."]

252

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: 1 large russet potatoes, peeled, slice into 1 cm thickness, 1 large cauliflower, cut into florets, 2 tablespoons unsalted butter or olive oil, or combination of, 3 leeks, white and light green parts only, roughly chopped, and more.

Yes, Roasted Ham, Potato-Cauliflower And Leek 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!