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creamy potato leek cauliflower kale soup

Creamy Potato Leek Cauliflower Kale Soup


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Description

A healthier potato leek soup packed with extra micronutrients!


Ingredients

Scale
  • 1 sweet onion
  • 2 cloves garlic
  • 2 T butter/ghee
  • 12 leeks, sliced and washed
  • 2 lbs red potatoes, diced (skin on optional)
  • 1 head cauliflower, chopped
  • 1 bunch kale, stems removed, chopped (fresh or blanched/frozen)
  • 1 c dry sherry (optional)
  • 2 qt vegetable or chicken stock
  • ¼ c butter/ghee (roux)
  • ¼ c flour (roux, gluten free see notes)
  • 2 cups milk (or non-dairy milk)

Instructions

  1. Sweat onion in butter/ghee, as it softens, add the garlic and leek, add salt and pepper as desired
  2. Place chopped cauliflower on a baking sheet, add salt and pepper and roast at 400 ~20 minutes (until tips are caramelized)
  3. Once the leek is softened add sherry, reduce until almost dry
  4. Add butter/ghee and flour to make a roux.  mix until butter and flour are combined and coating the vegetables
  5. Add the stock and mix/whisk until roux is dissolved in the stock
  6. Add the potatoes and cauliflower, bring to a simmer
  7. Simmer until potatoes soften and sauce thickens.  Add salt and pepper to taste (It will seem like a lot of salt if you are using a home made, unsalted stock!)
  8. Add milk ~10 minutes before serving
  9. At this point, portion off for freezing
  10. Just before serving, add kale and allow to soften and turn bright green.  
  11. Garnish and serve!  Pairs well with chicken, bacon, cheese, green onions

Notes

Dairy free: use favorite non dairy milk and butter substitute or avocado oil

Whole 30: omit sherry, use ghee and favorite non-dairy milk

Low carb: omit potatoes

Leafy Greens to not tolerate long cooking times, for best flavor and appearance, add greens right before serving.  Washed, dried greens actually freeze well.  I portion out greens and freeze separately. 

I always have blanched greens in my freezer–blanched greens are boiled in salted water for ~1 minute.  Blanching tenderizes and salts the greens all the way through, and salt tames bitter flavors.  If you are not a fan of leafy greens, try blanching them before adding to soup!

  • Prep Time: :20
  • Cook Time: 1:00+
  • Category: savory
  • Method: braise
  • Cuisine: soup