Another month down for 2019, and my family is now 2 weeks into trying a healthier lifestyle and 4 months into working out 🏃♀️. This has led us to some more veggie based meals, but I really was craving something creamy and comforting.
As with so many recipes it starts with a look in the fridge/pantry and then some quality time researching Pinterest for elements that seem to fit together.
So what did we have on hand?
- Cauliflower,
- Potatoes (yukon and red),
- Leeks,
- Shallot,
- Garlic,
- Carrots,
- 7 Slices of Country Bacon,
- fresh Thyme & Rosemary, and
- Imagine Vegetarian Chicken Broth
- Chives
Pinterest inspiration didn’t fail with the following sites:
https://theforkedspoon.com/leek-and-potato-soup/
What I wasn’t expecting was how easy and quickly it came together to make something that checked all the boxes I was looking for in the meal.
Preheat oven 450F
Chop the potatoes, leeks, shallot, garlic, and half the cauliflower
Toss with salt, pepper, smoked paprika, olive or grapeseed oil
Place on sheet pan or in large iron skillet with sprigs of thyme and rosemary
Once roasted, place in Dutch oven or large pot and add stock – warm over medium heat and then blend to desired consistency
Serve in bowls and top … accomplished in an hour!
We used the country bacon, chives and roasted artichoke as toppings, but realized so many other delicious possibilities such as roasted peppers or tomatoes, cheese, chicken, sliced green onion, and more!
Hoping you all enjoy this as much as we did!!!
Roasted Cauliflower Potato Leek “Chowder” Recipe
- 5 slices Country Bacon
- 1/2 head of Cauliflower
- 4 medium Yukon gold potatoes
- 2 medium Red potatoes
- 2 Leeks
- 3 Carrots
- 1 Shallot
- 3 Garlic Cloves
- 3-5 Sprigs Fresh Thyme (depending on how big they are and how much you like thyme)
- 2 Sprigs Fresh Rosemary
- 1 Tbs Smoked Paprika
- Salt & Pepper
- 1 Tbs grape seed oil (use 2-3 Tbs if not cooking with bacon)
- 3-4 cups Low Sodium Vegetable or Chicken Stock (I used Imagine Foods Vegetarian Chicken Stock)
- Chives (for topping)
Preheat oven to 450F.
Chop potatoes and cauliflower into large cubes. Slice leeks into rounds. Dice Shallot and garlic. Toss chopped veggies with oil, smoked paprika, salt and pepper. Transfer to either baking sheet or large cast iron skillet. Spread thyme and rosemary across veggies and lay 4-5 slices of bacon across top of veggies.
Place in oven and roast for 30-45 minutes (until potatoes are fork tender). Stir halfway through and flip bacon. Remove bacon at 35-40 minutes if potatoes are being stubborn.
Transfer roasted veggies to dutch oven. Remove all rosemary and as many thyme sprigs as you can. Pour stock over roasted veggies (I started with 3 cups) and heat pot on medium heat to warm stock through. While it’s warming, dice up bacon for toppings.
Now the fun part! Immersion blender!!! Blend through the veggies and broth until it’s as chunky or smooth as you’d like. Mine was creamy thick with some chunks which was what I was going for in my head.
Serve in bowls and top with bacon and chives or whatever toppings make your tummy happy!
Side note: We also roasted an artichoke following the method in GimmeSomeOven’s recipe (only deviation was we topped each half with the remaining slices of country bacon), and used it as a topping – well some of it as we couldn’t resist eating that tasty little snack while finishing the dish. Highly recommend it!
Enjoy all!!!