My Creamy Red Peppered Cauliflour? Leek & Potato Soup

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, My Creamy Red Peppered Cauliflour? Leek & Potato Soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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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 get started with this particular recipe, we must prepare a few ingredients. You can have My Creamy Red Peppered Cauliflour? Leek & Potato Soup using 8 ingredients and 5 steps. Here is how you cook it.

#1Potrecipe#Lunch#Soup
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. 1 good size Cauliflour steam cooked
2. 4 potatoes washed cut in half
3. 3 full Stems Leeks chopped
4. 1/2 Small onion diced
5. 1 tsp Red pepper flakes
6. 1/2 Tsp Salt
7. 1 chicken stock cube
8. 1 tsp Garlic granuals

Steps to make to make My Creamy Red Peppered Cauliflour? Leek & Potato Soup

1. 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.
2. 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.
3. Add back to the same pan and then add the cream and chicken Stock sprinkled in and stir.
4. 
5. 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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