Now, I've never had potato leek soup, so I can't attest for this soup's similarity to that soup, BUT I think you'll be happy with the results all the same.
This is a great soup to enjoy during the last of the winter months...when it's cold outside, but you want to be warm and stay inside.
Gluten-free, vegan, soy-free
2-4 T. vegetable oil (divided)
1 onion, chopped
6 c. vegetable broth (or water)
1 leek, sliced
1 cauliflower, roughly chopped
10 small (or 2-3 Russet) potatoes, diced
salt and pepper to taste
- Pre-heat the oven to 400'.
- Heat 1-2 T. vegetable oil on medium high heat in a large pot. When the oil is hot, add the chopped onion and stir them periodically until they are translucent. Add the vegetable broth (or water), sliced leek, and cauliflower to the pot. Cover with a lid and cook until the cauliflower is soft (about 30 minutes).
- Meanwhile, put the potatoes in a pan, covering them with 1-2 T. vegetable oil and sprinkling them with salt and pepper. Roast the potatoes until they crunchy, stirring them once or twice to make sure all sides are cooked, for up to 45 minutes (depending on how big your potato chunks are).
- Using an immersion blender, blend the soup in the pot (or pour it in small increments into the blender, and blend to desired consistency, but be careful of the hot liquid!).
- When you're ready to serve, ladle the soup into bowls and add a cupful of roasted potatoes on top.
I've shared this on Ricki Heller's Wellness Weekend.