Potato Leek & Cauliflower Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 3 leeks sliced and cleaned
  • 5 cloves garlic chopped
  • 1½ tablespoons extra virgin olive oil
  • 5 red potatoes peeled and diced
  • ½ head cauliflower florets or 3 cups
  • 6 cups organic vegetable broth (click here for recipe)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme or parsley
  1. Cut off the root end of the leeks and thinly slice up until the green. Soak them in cold water while you prepare the rest of the veggies and discard the rest (or save for future broth in which case you'll want to clean those too).
  2. Chop the garlic.
  3. Drain the leeks in a colander.
  4. Heat the olive oil to medium in a dutch oven or medium/large soup pot. Toss in the garlic and the leeks and saute for five minutes.
  5. Peel and dice the potatoes.
  6. Rinse and chop the cauliflower in to florets.
  7. Add the potatoes and cauliflower to the pot for two minutes. Add the broth (4 cups), just enough to cover veggies if you like it thick. You can always add more broth later. Cove and bring to a boil.
  8. Simmer on medium for about 20 minutes until the veggies are soft.
  9. Add lemon juice and herbs.
  10. Puree with an immersion blender or carefully in a blender or food processor when it cools.
  11. Salt to taste.
Recipe by mason jar salads at http://www.masonjarsalads.com/potato-leek-cauliflower-soup/