So I had London layover on a recent trip abroad and was shocked to have a tasty cup of leek and potato soup filled with fresh herbs, hearty potatoes, a touch of spice and cream (probably why it tasted so good….) However, a little tweaking on this creamy soup created just the same satisfaction, without nearly as much guilt. Consider serving it hot or cold. If you try it cold add a dollop of fresh, fat-free Greek yogurt as well.
Creamy Leek Soup
2 leeks, cleaned very well, dark green tops and ends removed and discarded, roughly chop the rest
1/2 head of cauliflower, chopped
2 garlic cloves, chopped
1 yellow onion, chopped
2 tablespoons olive oil + more for drizzling
3 tablespoons parsley, chopped
4 cups vegetable stock
1 cup fat-free half and half or skim milk
pinch red pepper flakes
salt and white pepper
Chives, for garnish
Heat the 2 tablespoons of olive oil to medium – low heat in a soup pot and add the onion, leek and cauliflower. Saute, stirring often until just softened, but not caramelized as you don’t want to turn the soup brown. Add the garlic and season with the red pepper flakes and about 1/2 tablespoon each of salt and pepper. Cook for another 3 minutes, again stirring often, then add the stock and 2 tablespoons parsley, bring to a boil then simmer for at least 20 minutes. Using an immersion blender or food processor pulse the soup until very, very smooth. Whisk in the half and half and the remaining parsley. Adjust any final seasonings to your taste and serve with another drizzle of olive oil, garnished with fresh snipped chives.