Roasted Cauliflower Potato Leek and Garlic Soup

Roasted Cauliflower Potato Leek and Garlic Soup created by Mama D

This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375 degrees.
  • Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
  • Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
  • remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
  • Over low heat, add the cream and herbs. Cook until heated through.
  • Serve garnished with the reserved bacon and the grated cheese.
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RECIPE MADE WITH LOVE BY

@Mama D
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@Mama D
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"This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy."
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  1. AustinCFos
    Delicious soup. I used the veggies listed in slightly different proportions, but no matter. After they all cooked in the broth, I added a can of 2% evaporated milk and about 2 oz of chive/herb cream cheese (half a little tub). Also used just 2 strips of bacon and sauteed 3 big chopped cloves of garlic in the bacon fat to save the trouble of roasting a whole head of garlic, and it was fine. With the chicken broth, it didn't need any more salt, but a little sprinkle of pepper and cayenne pepper. Don't leave out the herbs. Served with a bit of shredded cheese in each bowl and some garlic toast. Made enough for six people, so we'll have it again a few times. Very rich and satisfying taste.
    Reply
  2. Mama D
    Roasted Cauliflower Potato Leek and Garlic Soup Created by Mama D
    Reply
  3. Mama D
    This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.
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