Recipe courtesy of Jacques Pepin, Andre Soltner, Alain Sailhac, and Jacques Torres Chocolate
Show: Cooking Live
Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown. 

Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly. 

Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk. 

Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Cauliflower Soup with Anchovy Breadcrumb Topping

Recipe courtesy of Rachael Ray

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Tortilla Soup

Recipe courtesy of Rachael Ray

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Tomato Soup

Recipe courtesy of Damaris Phillips

Squash Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.