Thursday, February 2, 2017

Cauliflower Cheese Soup (add potatoes)

Without delay, the recipe that inspired mine is right here for your perusal, and you can just go straight there if you want to make it like she tells you to...

  • 1 (32-oz.) box chicken broth
  • 1 head cauliflower cut into chunks, green part discarded
  • 1 cup diced leeks
  • 2 garlic cloves
  • 1/4 tsp. pepper
Add this at the end
  • 3 cups shredded sharp cheese
  • 1/2 cup heavy cream
  • salt to taste
For serving
  • 6 slices of bacon, cooked and crumbled
  • chopped chives
  • additional shredded cheese

I'm going to put the recipe into my own words, because usually that increases my chances of ever making it again .... for some reason!

Why didn't anyone tell me that leeks are not only delicious but so beautiful? #firsttimeusingleeks

1. Chop up leeks (like onions), cauliflower, and garlic and put it in the slow cooker with the broth.
mmmmm.... veggies! ;-)
2. Let it cook all day.  On low. :0)

At this point, I added some leftover (pre-cooked) potatoes. Probably a handful or so!

3. Blend using a stick blender- or a regular blender will do!

sidenote>> I was worried/wondering if leeks would be soft enough to blend once cooked for a long time in the slow cooker. Yes, yes they are! :0)

4. After blending, add your milk (or cream), and a handful of cheddar!

YUM-mo.  I actually added about 2 c. of leeks, because I had no idea how powerful their flavor would be.  Now I know! The recipe definitely called for 1 c.! ha.

And... I'm making this again. I think it will be one of my go-to for Fish Friday/Meatless Meals during Lent!!! Just subtract the bacon.

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