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.
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
- 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.
- 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.
- 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.
Share this Recipe
Powered byWP Ultimate Recipe