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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cauliflower Potato Leek Soup Recipe

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This recipe for Cauliflower Potato Leek Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz Olive Oil
2 bu Leeks, trimmed, split, sliced and washed
4 lb Russet Potatoes, peeled, medium dice
6 lb Cauliflower Florets, coarsely chopped
1/2 Gallon Vegetable Stock
48 oz Whole Milk
1/2 oz Kosher Salt
1/2 oz Ground Black Pepper
Directions:
Directions:
"1. In a large sauce pot heat olive oil over medium heat. Add leeks and lower heat, stir and cover leeks until soft.
2. Add Potatoes, Cauliflower, Vegetables Stock and Milk, Bring to a boil and lower to a simmer until all vegetables are tender.
3. Add Salt and Pepper and Puree soup smooth. Hold hot at 145 degrees for service.
4. Garnish soup with freshly cut chives and pumpernickle croutons."
Number Of Servings:
Number Of Servings:
18

 

 

 

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