This soup is so delicious, literally you could fool someone into thinking it was baked potato soup. It is so rich and creamy, but has no cream or dairy and is made from just five simple ingredients. This would make an amazing soup course for Thanksgiving dinner and the leftovers can be enjoyed all week.
Cauliflower Leek Soup
- Yield: 4 servings
Ingredients
- 1 large head of cauliflower, chopped
- 4 to 5 cups of GOOD chicken bone broth
- 1 leek, cleaned and chopped
- 2 tablespoons butter
- 2 tablespoons flour
- Cheddar cheese and chives to garnish
Instructions
- Heat butter in a large pot or Dutch oven
- Once butter is melted, whisk in the flour
- Add the leeks and cauliflower and stir to coat them with the butter/flour mixture
- Add the chicken broth, start with 4 cups and add more if needed
- Bring to a boil, reduce heat and cover. Simmer for 45 minutes
- Turn off heat and let cool slightly, use an immersion blender to blend soup until smooth
- Garnish with shredded cheese and chopped chives
