Thursday, October 15, 2009

Lighter Potato Leek Soup with Turkey Breast

I got another one of those turkey breast roasts, and cooked it up plain with potatoes, onions and garlic. I used the leftovers in this yummy soup.

I make the soup lighter by mixing in mashed cauliflower with the potato. I doubt anyone would even notice a difference in the flavor - it's very convincing!

1 very large cauliflower or 2 small ones
1 lb potatoes cubed
1 lb new potatoes quartered
3 leeks, cleaned and chopped
1 head of garlic, roasted
2 cans of chicken stock
1 T tarragon
1 t garlic powder
salt to taste
3 cups cooked cubed turkey or chicken

Break the cauliflower into florettes, and slice the stem. Simmer the cauliflower and cubed potatoes together in the chicken stock for 20 or 30 minutes so it's very soft. Use a potato masher to mash the cauliflower together with the potato. Toss in the roasted garlic and mash it a bit too.
Add water to make it a little soupy and add the leeks and spices. Simmer for another 15 or 20 minutes for the flavors to marry. Add the cooked turkey at the end, and simmer just to warm it up.

Yum yum!