White Velvet Soup
Indulge in the creamy, luxurious comfort of White Velvet Soup, a silky blend of cauliflower, leeks, and russet potato simmered to perfection in a rich broth. This elegant soup gets its velvety texture from an effortless puréeing process and is elevated with a splash of heavy cream, a sprinkle of ground white pepper, and an optional hint of nutmeg for a touch of warmth. Ready in just 45 minutes, this one-pot dish makes for an easy, satisfying meal or a stunning starter at dinner parties. Garnished with fresh chives or parsley for a pop of color, it pairs perfectly with crusty bread or crisp crackers. Whether you're seeking a heartwarming bowl of comfort food or a fine-dining-inspired soup, White Velvet Soup is a truly irresistible treat!
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Recipe Information
Ingredients
- 1 head (medium, cut into florets) cauliflower
- 2 medium leeks (white and light green parts only)
- 1 large (peeled and diced) russet potato
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground white pepper
- 0.125 teaspoon (optional, freshly grated) nutmeg
- 2 tablespoons (optional, chopped for garnish) chives or parsley
Instructions
Prepare the vegetables by cutting the cauliflower into florets, slicing the leeks thinly, and peeling and dicing the potato.
In a large pot over medium heat, melt the butter with the olive oil. Add the leeks and sauté for 5 minutes or until softened and fragrant, but not browned.
Add the cauliflower florets and diced potato to the pot. Stir to combine with the leeks.
Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes, or until the cauliflower and potatoes are very tender.
Remove the pot from the heat and use an immersion blender to purée the soup until it is smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, puréeing until smooth and returning it to the pot.
Return the pot to low heat. Stir in the heavy cream, salt, white pepper, and nutmeg (if using). Cook for 2-3 minutes, stirring occasionally, until warmed through.
Taste and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped chives or parsley for a fresh, colorful touch.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
