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Creamy Cauliflower Leek Soup Recipe

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This recipe for Creamy Cauliflower Leek Soup, by , is from Our 30-day Quarantine Cookbook, 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!

Marcella Tranquitelli


3 tbsp butter
3 leeks cut into 1 inch pieces
1 tbsp minced garlic
6 cups chicken broth
large head cauliflower chopped
2 bay leaves
Salt and freshly ground black pepper to taste
1 cup heavy cream optional

- Bacon
- Shredded Cheese
- Green Onions
- Sour Cream
- More whipping cream

Stove Top
1. Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent. Add in the garlic and saute for another 2 minutes until browned and fragrant.
2. Stir in the cauliflower, the chicken broth and bay leaves.
3. Bring the mixture to a boil.
4. Reduce the heat, cover the pot, and simmer the soup for 30-45 minutes, until the cauliflower has softened.
5. Remove the soup from the stove.
6. Blend the soup until smooth with an immersion blender or hand mixer.
7. Mix in the heavy cream by hand. ( mixing with a blender can make the soup frothy when dairy is added)
8. Salt and pepper to taste.
9. Serve and garnish with suggested toppings.

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