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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup

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Ingredients

  • 1 tbs olive oil
  • 1/2 cup chopped onion
  • 1 leek, chopped (only white and light green part)
  • 3 cloves garlic, minced
  • 3 cups fat free chicken broth
  • 4 cups cauliflower, chopped
  • 1 large russet potato, peeled and chopped
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/2 cup milk
  • Garnishes
  • 1/2 cup light sour cream
  • 1/4 cup shredded reduced fat cheddar cheese,
  • 1 large tomato, chopped
  • 1/2 cup green onion or chives, chopped

Instructions

  1. In a pot over medium high heat, add the leeks and onions, cook until softened, stirring frequently.
  2. Add the garlic and stir. Add the chicken broth, potatoes, and cauliflower and allow to boil until vegetables are softened, about 20 minutes.
  3. Remove from heat. Using a food processor (or immersion blender), puree until smooth. Stir in milk and spices, return to heat and allow to simmer until thickened to desired consistency.
  4. Top with your choice of garnish.

Notes

The longer you simmer the soup at the end the thicker it will be.

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