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Author Notes: I am 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. I roast them first 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
- 1 large russet potatoes, peeled, slice into 1 cm thickness
- 1 large cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon pepper
- 1/2 teaspoon coriander
- 2 teaspoons dried thyme
- 2 bay leaves
- 1/5 cup ham, diced
- 1/4 cup cream or half and half
- 2 tablespoons Parsley, for garnish
- 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 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, and bay leaves. Bring to a boil over medium high heat for 10 minutes.Reduce heat; cover and simmer 15 minutes or until vegetables are very tender. 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.
- *If it will be frozen, don’t add the cream into the pan. Instead, add cream in individual bowl during serving.