Creamy Cauliflower & Potato Soup
Check out the recipe for this comforting soup.
Photo: Kitchen Confidant
I was focused on the calendar on my phone, and was rearranging my schedule when a loud honk sounded overhead. I snapped my head up and peered into the sky, to see a flock of geese flying low in sloppy formation, their honks growing louder as they passed over me. And then I found myself smiling and thinking, "Isn't it kind of late for you guys? Shouldn't you have had a head start in your travels?"
I realized that the familiar marking of autumn was the first I saw this season, and it seemed rather late. I've already brought out the scarves and the boots, and have started daydreaming of ski trips. But the weather has been rather confusing, so I don't blame the poor geese.
Soup is perhaps my favorite meal this time of year, and sometimes I like to cook small batches for lunch when I am alone at home. One day, I decided to make a Creamy Cauliflower & Potato Soup. It has the heartiness of a clam chowder, without the cream... and without the guilt. My bowl disappeared in a flash, and when my family came home, they dove right in to what was left.
I should have made more!
Here is a soup to keep you warm and your belly full. It's just right for a simple supper, or as a prelude to a holiday meal. Either way, make sure you make a large potful.
Creamy Cauliflower & Potato Soup
Serves 6
1 tablespoon olive oil
4 oz pancetta, minced
2 leeks, sliced
4 russet potatoes, peeled and cut into 2 inch chunks
1 small head of cauliflower, florets removed
4 cups clam stockkosher salt, to taste
freshly ground pepper, to taste
In a dutch oven or heavy pot, heat olive oil over medium-low heat. Add the pancetta and leeks and cook until the pancetta has browned and the leeks are wilted and transparent, about 5 to 7 minutes. Reserve 1/4 cup of the pancetta and leeks for garnish and leave the rest in the pot.
Add the potatoes, cauliflower, and clam stock. Bring to a boil, then lower heat to a simmer. Cook until the potatoes are tender.
Working in batches, puree the soup in a blender. Return soup to the pot and season to taste with salt and pepper. Add a little more stock if the soup is too thick.
Serve the soup hot and garnished with reserved pancetta and leeks.
