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This is a wonderful soup. It’s rich and creamy and loaded with vegetables. Leeks, potatoes and cauliflower are roasted to bring out their sweetness. Combined with chicken stock, half & half and the unique flavor of roasted garlic, it’s a winter harvest of deliciousness.

Roasted Cauliflower, Leek, Potato, and Garlic Soup

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Servings

4

Servings 4

Roasted Cauliflower, Leek, Potato, and Garlic Soup Print Recipe Servings 4 Servings 4

Ingredients

• 1 Small cauliflower Cut in small florettes
• 2 Medium Potatoes Peeled and cut in 1 inch dice
• 2 Large leeks White and light green part, sliced
• 1 Head Garlic Left whole
• 2 Tblsp. Olive Oil Divided
• 6 Strips Thick Cut Bacon Diced
• 4 Cups chicken stock Divided
• 3/4 cup Half & Half Substitute heavy cream if you like
• 1/2 Tsp. Dried Rosemary If using fresh, double amount
• 1/2 Tsp. Dried Thyme If using fresh, double amount
• White Cheddar Cheese Coarsly grated for garnish
• Salt & Pepper t To taste

Servings:

Instructions

1. Preheat oven to 375 degrees. Toss the cauliflower, potatoes, and leeks with 1-1/2 tablespoons olive oil. Sprinkle lightly with salt and pepper and toss again.
2. Line two large rimmed baking sheets with foil. Lightly spray the foil with non-stick cooking spray. Divide the vegetables between the two prepared sheets making sure they are in a single layer. Place in oven

   
3. Cut a small slice off the top of the garlic head so the the tops of the individual cloves are visible. Set the garlic on a square of foil. Carefully pour the remaining olive oil on the garlic head. Wrap tightly in the foil and place in oven.
4. Roast the vegetables for 20 -25 minutes stirring once. Everything should be lightly browned and fork tender. Roast the garlic for 25 - 30 minutes until it is very fragrant and feels soft to the touch. Allow to cool slightly before handling.

   
5. While the vegetables are roasting, cook the bacon in a soup pot until it is crisp. Remove the bacon to paper towels to drain. Discard all but a scant tablespoon of the bacon drippings.

   
6. Squeeze the roasted garlic out of the skins. Mash them in a small bowl with 1/2 cup of the chicken stock. It won't be smooth, but the garlic should be well incorporated into the stock. Set aside.

   
7. Add the roasted cauliflower, potatoes, and leeks to the soup pot. Scrape any browned bits in as well. Toss the vegetables so they are coated with the drippings. Add 1/2 cup of the chicken stock and stir to to loosen the brown bits in the pot.

   
8. Add the rest of the stock to the pot. Cover and bring to a boil. Reduce the eat to simmer and cook, covered for 25 minutes. add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
9. Remove from heat and blend until smooth using an immersion blender. Return the mixture to the stove. Over low heat, add the half and half and the herbs. Cook until soup is heated through. Serve garnished with the bacon and grated cheese

   

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