Fauxtato Leek Soup 2

This is Mama Miche, and today in my magic kitchen: Fauxtato Leek Soup

This cozy bowl brings together the best of both worlds — creamy potatoes for heartiness and cauliflower for a light, velvety touch. The leeks add that gentle sweetness that makes everything taste like home. It’s the kind of soup you make on a chilly day when you want something warm, simple, and satisfying — but a little lighter. Every spoonful feels familiar, but with a fresh twist that keeps you coming back for seconds.

Make this, and let Mama Miche make your kitchen magic. MMMK, let's eat!

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Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoon & cups

• Dutch oven or large pot

• Hand blender or blender

Ingredients

Makes 8  servings

Soup

• 1 small cauliflower head (or half large), diced

• 2 potatoes, diced

• 1 carrot, diced

• 1 celery, diced

• 2 tbsp minced garlic

• 4-6 cups vegetable broth 

• 1 bay leaf

• 1 tsp herbs-de- Provence 

• 1 tbsp Twice Stolen Spice™

Toppings

• Scallions (or chives)

• Bacon crumbles

• Shredded cheddar (or preferred cheese)

• Sour cream

Directions

Prep Time: 15 minutes Cook Time: 30 minutes

• Dice all vegetables 

• Add oil to Dutch oven or large pot

• Add leeks, carrots, celery and cook until leeks are translucent 

• Add garlic and sauté 

• When garlic is fragrant add cauliflower and potatoes and stir well

• Add broth, bay leaves, herbs-de-Provence and Twice Stolen Spice™.

• Simmer on low/medium heat until all vegetables are soft. 

• Let cool and add to blender OR use blender stick!

• Add toppings and enjoy

Notes

1. You can use either just potatoes or cauliflower.