Recipe of Ultimate My Creamy Red Peppered Cauliflour? Leek & Potato Soup
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As for the number of servings that can be served to make My Creamy Red Peppered Cauliflour? Leek & Potato Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My Creamy Red Peppered Cauliflour? Leek & Potato Soup estimated approx 20 minutes.
To begin with this particular recipe, we have to prepare a few components. You can cook My Creamy Red Peppered Cauliflour? Leek & Potato Soup using 8 ingredients and 5 steps. Here is how you cook it.
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This Soup is honestly Amazing! It came about today when my Son his wife and kids came for Dinner I made a Beef + Yorkshire pudding Roast and forgot about the cooked Cauliflour left in a bowl to be reheated in the microwave. Not to Worry I thought popped it in the large pan added 4 potatoes halved and 3 Leeks chopped and 1/2 an Onion chopped and 1 tsp Red pepper, 1/2 Tsp salt, 1 tsp dried Garlic and 1 Dried chicken stock cube also a little cream .so lovely it turned out.
Ingredients and spices that need to be Get to make My Creamy Red Peppered Cauliflour? Leek & Potato Soup:
- 1 good size Cauliflour steam cooked
- 4 potatoes washed cut in half
- 3 full Stems Leeks chopped
- 1/2 Small onion diced
- 1 tsp Red pepper flakes
- 1/2 Tsp Salt
- 1 chicken stock cube
- 1 tsp Garlic granuals
Instructions to make My Creamy Red Peppered Cauliflour? Leek & Potato Soup
- Add everything in the pan (except cream and chicken stock) add 3 pints Water and bring to the boil turn low and simmer for 15 minutes.
- When it's all softened and cooked add half to a blender blend until smooth then do the same again with the other half blend until smooth.
- Add back to the same pan and then add the cream and chicken Stock sprinkled in and stir.
- Bring to the boil and then serve with a little chopped parsley. I made alot because of all the Cauliflour but it can be frozen into containers until needed.
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