Total Time
50mins
Prep 5 mins
Cook 45 mins

This is a wonderful fall or winter comfort food. The recipe can use either cauliflower or broccoli. UPDATE: I need to mention that I usually reserve some of the cauliflower pieces on the side before I blend, so I get a mixture of creaminess as well as some chunky pieces as an end result. You may want to try this.

Directions

  1. Chop cauliflower and leeks.
  2. Simmer cauliflower and leeks in broth for 30 minutes.
  3. Blend in blender to desired consistency.
  4. Melt butter in deep skillet and add flour.
  5. Gradually add milk while whisking until thick.
  6. Add all and season to taste.
Most Helpful

5 5

Great recipe! I did make a few changes which greatly enhanced the flavour of this soup. I used fat free half and half in place of the milk. I added 1/2 tsp. dried thyme and 1/2 tsp. dried basil. I added about 1/4 tsp white pepper and a smidgie of msg. This went together so quickly I will be using this recipe often. Thanks for a super recipe.

5 5

Full of flavor & so filling - a good soup to have for dinner when you're trying to eat on the light side. I used onion, not leeks, and tried to cut down on the butter just a bit. I also threw in one beef cube, which I do with most soups that are chicken broth based. This was a cooking tip from my very wise European grandmother, who has been gone many years, sadly. I used a potato masher, which left some nice chunks of cauliflower.

4 5

Very enjoy soup. You get a good amount from not a lot of ingredients and the cauliflower flavor is really nice. I used skim milk and that cut the fat content some and as I made a 3 serving amount (but I'll get 4 and maybe 5) I don't think that 1/4 cup of butter split into that many servings is at all horrible. Thank you Axe for a lovely soup that will be great all year round. I think this would be good cold too!