I made up this soup the other night because I wanted to make cauliflower soup. I wanted to use potatoes to make it thicker and creamier, and I usually use an onion family member in my base. That sounded a bit like potato leek soup, and honestly, I couldn't think of a better addition to potato leek soup than cauliflower.
This is a really simple recipe which makes a thick, creamy, rich soup.
Leeks (quite a few small ones or a couple big ones - you want at least a cup sliced)
Potatoes (I think I used about 4 medium-sized potatoes)
Cauliflower (I used most of a head)
Slice the leeks legnth-wise and rinse them under running water, being sure to get all the dirt from between the layers. Then thinly slice them width-wise. Melt some butter in a medium stock pot and saute the leeks over low heat until soft.
In the meantime, peel and dice potatoes, and wash and chop cauliflower or separate into florets. Add the potatoes to the leeks and let cook a few minutes. Add the cauliflower and cover all ingredients with broth. Add 3-5 bay leaves.
Raise the heat so the soup is at a simmer. Cook for at least 20-30 minutes, checking to see when the poatoes and cauliflower become very soft. If in doubt, overcook.
Fish out the bay leaves, then puree soup using a submersion blender or a food processor. If it's too think, thin with more broth.
Serve with a swirl of olive oil and some croutons. Enjoy!