CAULIFLOWER, LEEK & POTATO SOUP

Recipe created by Jessica at The Forked Spoon

Prep time: 15 mins
Cook time: 45 mins
Servings: 8

Leek and Potato Soup, made with healthy vegetables and creamy potatoes, is rich and comforting without the need for heavy creams or butter. Perfect for lunch, dinner, or served as an easy starter, you’ll love this healthy Cauliflower Leek and Potato Soup.

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INGREDIENTS

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  • 1 pound bacon

  • 4 large leeks

  • 1 large yellow onion

  • 3 carrots chopped

  • 4 stalks celery chopped

  • 5 cloves garlic minced

  • 1 tsp dried Italian seasoning

  • 1 1/2 pounds red potatoes scrubbed clean and halved

  • 3 cups cauliflower chopped into small florets

  • 4 cups low-sodium vegetable broth plus more as needed

  • salt + pepper to taste

  • 1 1/2 cups Mariani Original Walnutmilk

  • Chives to garnish


INSTRUCTIONS

  1. Clean and cut the leeks – First, chop off the end of each leek and the tough, dark green tops. Chop the white and light green parts into 1/2-inch thick rounds and transfer to a bowl filled with cold water. Use your hands to separate the leeks, thus removing any dirt that may be stuck between the layers. Once clean, remove the leeks with a slotted spoon and set aside.

  2. Prepare the bacon – Arrange bacon in a large skillet, working in batches if necessary. Turn heat to medium and cook the bacon until the edges start to curl (approximately 3-4 minutes). Flip the bacon and cook the other side until fully cooked and crispy. Remove the bacon to a clean plate lined with paper towels. Reserve the bacon fat.

  3. Add two tablespoons bacon grease to a large soup pot set over medium-high heat. Add the onion to the pot. Sauté the onion for 3-4 minutes or until just starting to soften and turn translucent.

  4. Add the leeks, carrots and celery to the pot and mix well to combine. Cook an additional 3-4 minutes, stirring occasionally. Season with salt and pepper, and stir in the minced garlic and Italian seasoning. Cook for an additional minute.

  5. Add the potatoes, cauliflower and vegetable broth to the pot and stir to combine. Bring soup to a low boil, cover and reduce heat to low. Simmer for 30 minutes, or until vegetables are soft and fully cooked.

  6. Use an immersion (hand) blender, standing blender or food processor to blend the soup. For a smooth soup, you may blend the whole thing, or for a chunky soup, simply blend half the pot.

  7. Return soup to the pot over low heat and stir in the Mariani Walnutmilk, adding more or less depending on how thick you prefer your soup. Season with additional salt and pepper, to taste.

  8. Garnish with fresh chives, chopped bacon bits and a drizzle of olive oil, if desired. Enjoy!


TIPS: YOU CAN FREEZE THIS CAULIFLOWER LEEK AND POTATO SOUP

This is a great soup to freeze. Especially if you want to make a big batch and save half for later.

To do this, simply allow the soup to cool for approximately one hour before transferring to the refrigerator. You don’t want to leave the soup out for too long at room temperature, but it’s also not good to place a hot pot of soup directly in the refrigerator.

Once the soup has cooled to room temperature or cooler (you can always freeze the next day), portion the soup into freezer bags or freezer safe containers. Remove as much air as possible before transferring to the freezer.

If you just have a small portion of leftovers, this soup is terrific up to 3 days stored in the refrigerator.

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Nutritional analysis per serving:

Calories: 329, Fat: 22g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 435mg, Potassium: 779mg, Carbohydrates: 21g, Fiber: 3g, Sugar: 4g, Protein: 10g, Vitamin A: 78.8%, Vitamin C: 37.1%, Calcium: 4.7%, Iron: 7.1%


Heather Orr-Martinez