_____Directions:_____
1. In a large pot, combine cauliflower, leeks, vegetable broth, garlic, and potato. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 20-25 minutes, or until vegetables are tender.
2. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
3. Stir in heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes over low heat.
4. Ladle the soup into bowls and garnish with chopped chives before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings
Thanks for your SHARES!
Rise and Shine with Irresistible Breakfast Sliders
The Health Benefits of Dates: A Week of Sweet Transformations
The Benefits of Freezing Lemons
If you hear ringing in your ears, it is a sign that you are suffering from…
If you ignore and do not stimulate this nerve, your bl00d sugar level will double.
THIS MAKES RATS AND ROACHES DISAPPEAR THE SAME DAY
My nana swears by this 1 trick to not get wrinkles and have spotless skin. Here’s how it works
I’ve cooked this dish six times already this month and it’s still amazing!
GRANDMA’S COUNTRY WHITE BREAD