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Potato Leek + Cauliflower Soup

When the temps drop, and our heating bills soar, it’s SOUP SZN! NECM Kitchen offers tons of rotating homemade soups, and we even work with local partner Herban Fresh to offer EVEN more soups. But sometimes there is something satisfying about making a soup from scratch – sometimes being the key word! When the mood strikes, try this easy leek & potato soup from Jackie!


  • 1 tbsp butter + 1 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 large potatoes, peeled roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 head of chopped cauliflower⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 3 leeks, outer green leaves removed, rinsed + chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 3 cloves of smashed garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tbsp fresh thyme ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 bay leaf⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 4 cups of chicken broth⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • kosher salt + cracked pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • heavy pinches of truffle salt + a couple tbsp of truffle butter + creme fraîche (or sour cream) all optional but highly recommended!⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • dill + parsley for serving⠀


  1. Melt the butter + oil in a large dutch oven. Sauté the leeks and garlic, sprinkle with a heavy pinch of salt and pepper, and cook on low until softened, about 5 min
  2. Add the potatoes, cauliflower, thyme, and bay leaf. Allow to soften slightly, about 10-15 min
  3. Pour in the broth, bring to a boil. Lower to a simmer, place a lid on it, allow to cook for 20-30 minutes until vegetables are tender. Remove from the heat⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. With a blender (do this in batches) or an immersion blender, purée til smooth. Check for seasoning, add salt + pepper to taste.⠀⠀⠀⠀⠀⠀⠀
  5. If using truffle salt + butter, now is the time to add. Start slow with both, you don’t want it overwhelming!⠀⠀⠀⠀⠀⠀
  6. Add a pinch of truffle salt, a dollop of truffle butter, creme fraîche, dill + parsley to each bowl if using! Enjoy!

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