Any good Irishman knows that potatoes and leeks just go together, much like peas & carrots! As an Irish-Italian woman getting ready for a beach vacation, I think cauliflower and leeks are even better friends. (Ok, I added 2 small yukon golds. The Irish made me do it!) The small amount of potato added to this giant pot of cauliflower soup adds the creaminess and satisfying texture that you're looking for with no added cream, milk or butter.
All I can say about this soup is my ever picky, carnivorous, veg-adverse husband said "Its surprisingly really delicious!"
Here's what you'll need:
- leeks, 4-5 stalks, cut, soaked and rinsed well
- garlic, 2-3 cloves, chopped
- olive oil, 2 tbsp
- potatos, 2 small or 1 large, peeled and roughly chopped
- cauliflower, 1 large head, chopped
- vegetable broth, 32 oz.
- salt & pepper
- cheddar, (we used vintage Irish Cheddar "KerryGold"), shredded for topping
- chives or scallions, chopped for topping
1. Over medium high heat, add olive oil to a Dutch oven or large soup pot. Add garlic and leeks. Cook for 8-10 minutes or until leeks are softened.
2. Add potatoes, cauliflower, vegetable stock to pot. Season with salt & pepper. Let pot come to a boil and then reduce heat to low and simmer for approximately 25 minutes, when all vegetables are softened. Taste to adjust salt & pepper.
3. If you are using a blender, let the soup cool completely. Then, in batches, blend mixture until smooth with some small chunks (if desired). Then re-heat to serve.
4. Using an immersion blender, blend until smooth or your desired consistency.
5. Ladle into bowls and top with shredded cheddar and chopped chives.
"For each petal on the shamrock this brings a wish your way. Good health, good luck, and happiness for today and every day."
xo & a pinch