1medium Yukon gold potatopeeled and roughly chopped
1large head of cauliflowercore and florets cut into medium pieces*
Kosher salt and pepperto taste
5cupschicken brothor veggie!
2bay leaves
6ozsharp white cheddarfreshly grated, plus extra for serving
½cupheavy cream
Extra virgin olive oilfor serving
Fresh dillfor serving
Caraway paprika croutonssee below, for serving
Caraway Paprika Croutons
3slicessourdough breadcubed
Olive oil to coat
caraway seeds
smoked paprika
Kosher salt and pepper
Instructions
In a large sauce pot, heat butter and olive oil over medium heat until hot.
Add in leeks and garlic, and cook until soft, about 5-7 minutes.
Add in potato and cauliflower. Season with salt and pepper, and stir.
Pour in broth to cover veggies. Add in bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook until everything is very soft, about 30 minutes.
Once soft, discard bay leaves and remove soup from heat. Blend soup until very smooth.
Stir in cheddar cheese. Use the residual heat to melt cheese into the soup.
Stir in cream. Season to taste with salt and pepper.
Serve topped with a drizzle of EVOO, more grated cheese, fresh dill, and croutons. Yum!
Caraway Paprika Croutons
Preheat oven to 425ºF.
Toss bread with olive oil to fully coat.
Season to taste with caraway seeds, paprika, salt and pepper.
Bake for 10-15 minutes until golden and crispy.
Notes
* The core can be used in this soup! it cooks down just as soft as the florets, so no need to discard it :)