Best Leek Potato Parsnip And Cauliflower Soup Recipes

Potato Leek Soup image

Provided by Martha Stewart

Number Of Ingredients 15

2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

Leek, Potato, Parsnip and Cauliflower Soup Recipe - (3.6/5) image

Provided by eatclean

Number Of Ingredients 11

3 tbsp olive oil
2 yellow onions, coarsely chopped
3 leeks, white parts, rinse well and chop
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium sized potatoes, peeled and cubed
2 cloves garlic, chopped
1 tsp sea salt
8 cups chicken stock
2 bouillon cubes for flavour if necessary
freshly ground black pepper to taste

Steps:

In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash image

Provided by Nikki Dinki, Food Network Star Season 9 Finalist

Categories main-dish

Time 1h30m

Yield 4 entree servings or 8 appetizer servings

Number Of Ingredients 18

1 stick butter
5 cloves garlic, sliced
2 leeks, greens and whites, cut small
2 leeks, greens and whites, cut small
1 parsnip, cut small
1 head cauliflower, chopped
2 potatoes, chopped
2 boxes (4 quarts) chicken stock
1 tablespoon fresh thyme leaves, chopped
1/8 teaspoon grated nutmeg
Salt and freshly ground pepper
1/3 cup chopped pancetta
Olive oil, if needed
1 potato, chopped into small cubes
1/4 cup pine nuts
1 teaspoon chopped fresh parsley
Pinch paprika
Salt and freshly ground pepper

Steps:

For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve.
For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp.
When ready to serve, plate the soup and top with hash.