What You Need:
4 medium leeks
3/4 bag of baby red potatoes cut into small chunks
1/2 head of cauliflower
6 cups vegetable stock
2 fresh sage leaves
2 fresh rosemary stick
2 bay leaves
Large handful of parsley chopped
2 cloves of garlic chopped
Salt and freshly ground pepper
3 Tbs of butter
1-2 Tbs Olive Oil
Cut the dark green top off each leek, reserving only the white and very light green segment for the recipe. Slice them thinly and put in a large bowl of water. Separate the leeks with your fingers in the water to get rid of the grit. Strain.
Melt 2 tbs the butter and 1 tbs of Olive Oil in a stock pot set to medium. Once the butter has melted, toss in the leeks and sauté, stirring occasionally, until well softened, about 7 or 8 minutes.
As the leeks are sauteeing, chop your cauliflower and place in a roasting pan with a bit of olive oil, salt and pepper and your chopped garlic. Roast on 375 for 30 minutes.
Once the leeks are done, add the potatoes, stock, rosemary (whole), sage (whole), bay leaves (whole) as well as a pinch of salt and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Simmer for 25 to 30 minutes or so, or until the potatoes are softened.
Add the cauliflower and simmer for another 10 minutes. After that is done, take out your rosemary, bay leaves and sage and puree 1/2 of the mixture in a blender. Once blended, add it to the rest of your unblended soup. Add your chopped parsley, salt and pepper to taste and serve.