Creamy Cauliflower Potato Soup
Ingredients
- 2 tablespoons olive oil (plus more for garnish)
- 2 leeks (dark leaves removed, quartered, sliced and cleaned)
- kosher salt (to taste)
- 4 russet potatoes (peeled and cut into 2-inch chunks)
- 1 small head of cauliflower (florets removed)
- 5 cups vegetable stock
- freshly ground pepper (to taste)
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