Recipe Corner: Cream of Cauliflower and Leek Soup



1 large head cauliflower, washed, cut into florets or roughly chopped

6 cups low-sodium chicken or vegetable broth

2 cups whole milk or half and half or heavy cream (to taste)

1 cup chopped leeks, white and light green parts only, washed well.

2 medium carrots, peeled and diced

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2 medium stalks celery (and tops), diced

1 large baking potato, boiled and mashed (remove skin)

3-4 cloves garlic, minced

1 chicken bouillon cube

1 teaspoon ground cumin

Kosher salt, black pepper, garlic powder, tarragon, and paprika to taste

2-3 tablespoons flour

3-4 tablespoons butter

Dash of red pepper (to taste)

Olive oil

Dried or fresh parsley, minced

Sour cream



In a large pot, steam cauliflower until done.  Drain well.  Cut away excess stock.  Coarsely mash or put in blender.  Drain again and set aside.

In the same pot, sauté leeks, carrots, celery, and garlic in 3-4 tablespoons of olive oil for a few minutes until onions are translucent.  Toss flour over this mixture and stir.

Add milk (or cream), broth and butter and cook over medium heat for 8-10 minutes, until bubbling, stirring.  Add the mashed cauliflower and potato, stir, and bring to light boil.

Add seasonings (to taste), bouillon cube, and more milk (or cream), if desired.  Cook on medium heat for 10-12 minutes, stirring occasionally.  Watch not to over boil.

At this point, using a hand blender, blend soup until medium smooth and stir again.

Add more salt or pepper, if desired, and serve.

Garnish with parsley, pepper and sour cream, and drizzle with olive oil, if desired.

*Can be stored in refrigerator in glass for up to one week.  Makes half gallon.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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