Roasted Cauliflower Potato Leek And Garlic Soup
This soup is made from roasted vegetables that are easily found in winter, just the time you're craving something creamy and comforting. I love creamy soups so i used cream, but this would be great with low fat milk or extra stock and no dairy.
Steps
Preheat oven to 375 degrees.
Toss cauliflower , leeks and potatoes with 1-1 / 2 tablespoons olive oil and salt and pepper to taste.
Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray.
Roast 20 - 25 minutes until tender and lightly browned.
Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil.
Roast 25 - 30 minutes , until the bundle feels soft.
While the vegetables are roasting.
Cook the bacon in a large soup pot until it is crisp.
Remove from pan and drain on paper towels.
Discard all but a scant tablespoon of the bacon drippings.
Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1 / 2 cup chicken stock until well incorporated.
Set aside.
Add the cauliflower , potatoes and leeks to the pot along with any browned bits.
Toss the vegetables to coat with the drippings in the pot.
Add 1 / 2 cup chicken stock and stir to loosen the brow.
Ingredients
cauliflower, potatoes, leeks, garlic, olive oil, bacon, chicken stock, heavy cream, dried rosemary, dried thyme, salt & pepper, white cheddar cheese