Roasted Red Potato and Cauliflower with Leeks and Garlic Soup


2-1/2 lbs red potatoes, 1/2-inch cubed with skins on
1/2 head cauliflower, cut into 1/2-inch pieces
1/4 cup olive oil
1 leek, sliced 1/4-inch strips
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
32 oz vegetable broth


  1. In a large stock pot, sauté cubed red potatoes and cauliflower in olive oil for 5 minutes.
  2. Add leeks, garlic, salt, and pepper; sauté for another 5 minutes.
  3. Stir in vegetable broth while scrapping the bottom of stock pot; cover pot with lid and cook for 30 minutes.
  4. Remove 2 cups of soup vegetables and place into a medium size bowl.
  5. Mash reserved vegetables in the bowl to a puree; return to the soup pot.
  6. Simmer through for another 5 minutes before serving.
    Makes 8 - 10 cups.
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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna travels, gardens, cooks, teaches culinary classes at the local community college, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, kitchen creations, home life, and wholeness as a woman. During her summer 2021 residency at the Writers' Colony at Dairy Hollow, Anna started her first book, a series of short stories with a culinary theme.