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It is soup season and this creamy chicken cauliflower and leek soup is an easy and tasty meal to make for your family.
It’s soup season! Soup is the perfect meal, it is easy to prepare, is hearty, healthy and delicious. And you can add or subtract whatever ingredients that you have to suit your taste and dietary restrictions. I actually made this soup because we had extra leeks from another recipe, and a few heads of cauliflower that had gotten lost in the vegetable drawer. After a Google search I found a recipe and adapted it to suit our ingredients and taste and frankly, it came out fabulous.
Creamy Chicken, Cauliflower and Leek Soup
Recipe adapted from Food 24
3 chicken breasts
2 quarts of water
1 carrot sliced
1 stalk of celery sliced
1 onion roughly chopped
2 bay leaves
3 1/2 tablespoons of butter
2 leeks cleaned and chopped
1 small head of cauliflower steamed and chopped
3 tablespoons of flour
6 cups chicken stock
salt and pepper to taste
In a large stock pot place the water, chicken, carrots, onion, celery and bay leaves. Cover and bring to boil, then simmer gently for 30 minutes. Remove the chicken from the stock and allow to cool a bit
Strain the stock and discard the veggies, set aside. When the chicken is cooled a bit shred it and set it aside.
In a medium pot heat the butter and saute the leeks until soft. Add the flour and mix until the the leeks are well coated. Slowly add the stock, stir until thickened. Then add the steamed cauliflower and heat through. At this point I like to use my immersion blender to puree it a little bit, then add the chicken and heat.
Add salt and pepper to taste.
NOTE: I cooked my cauliflower in the air fryer instead of steaming it, I think it gives the soup more flavor.
I LOVE this soup, it is my new favorite soup for Fall. This soup can be made without chicken or without the cauliflower , you can add mushrooms or whatever other vegetables you like and it will taste delicious.
Have a great day!