Cedar Crest College newspaper since 1923
Angelique Calladonto, Staff Writer
This creamy potato soup is comforting and surprisingly vegan and gluten-free.
2 leeks, sliced
2 tablespoons olive oil
1 small onion, chopped
1 cup mushrooms
4 cloves garlic, roughly chopped
1 small head cauliflower, florets only and chopped
2 russet potatoes, washed and chopped
4 cups vegetable broth
2 teaspoons savory
2 teaspoons oregano
Salt and black and white pepper to taste
1. In a medium skillet, sauté leeks, onion and mushrooms in olive oil.
2. Place sautéed ingredients in pressure cooker, and chopped cauliflower, potatoes and vegetable broth. Cook on high for 30 minutes. (Instead of a pressure cooker, place ingredients in large pot on the stove and simmer until potatoes are tender.)
3. Once potatoes are tender, puree mixture either using an immersion blender or in batches in a blender.
4. Season with savory, oregano, salt and pepper to taste. Allow to simmer for 10 minutes, then serve hot.