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Ingredients
- 1 tbs grassfed butter
- 2 cups sliced leeks whites only, approximately 2 thick leeks
- 1 tsp sea salt
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 4 cups chicken broth or vegetable
- 2 cups sliced fingerling potatoes approximately 12-14 potatoes
- 1 small head cauliflower, chopped small approximately 5 cups chopped
- 1 tbs garlic, minced approximately 4 medium cloves
- 1 cup heavy cream
Servings:
Units:
Instructions
- Clean and chop leeks.
- Melt one tablespoon of butter in large pot or Dutch oven.
- Add leeks and salt. Cook for 5 minutes.
- Add cayenne pepper and cumin. Stir for 1-2 minutes to release flavor.
- Add 4 cups of broth and potatoes.
- Bring to boil. Add cauliflower. Reduce heat and cover. Cook for 20 minutes.
- Transfer to a Vitamix or other high-speed blender. Set on high to puree. Add heavy cream while blender is running.
- Serve with chopped parsley and cracked pepper. Feel free to add white truffle oil if you have it. Sadly, I didn't.
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