I were looking for a hearty yet healthy soup that also soothes my sore throat . This recipe is a mishmash of several techniques and recipes. I substituted cauliflower for some of the potato to increase fiber and nutritional content, that were roasted to add more flavor to the soup. The ham add some savoriness and protein. The end result is not as white as your normal potato and leek soup, but chunky, hearty, and a great meal in winter. —foofaraw
large russet potatoes, peeled, slice into 1 cm thickness
large cauliflower, cut into florets
unsalted butter or olive oil, or combination of
leeks, white and light green parts only, roughly chopped
broth (I like to add water from cooking/roasting ham if available because it adds smokiness and saltiness)
paprika, smoked if available
cream or half and half
light soysauce, to taste (if you don't have light, can do combination of soysauce and salt)
parsley, for garnish (optional)
paprika, for garnish (optional)
In This Recipe
Preheat oven at 425° 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.
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.