Roasted Cauliflower & Potato Soup with Dill Whipped Cream
INGREDIENTS
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For the soup
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1 pound russet potatoes, peeled and cubed
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1 head of cauliflower, chopped into florets
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4 tablespoons olive oil, divided
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2 tablespoons unsalted butter
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1 leek, sliced into half moons and rinsed
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1 medium onion, chopped (about 1 cup)
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2 cloves garlic, minced
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4 cups good-quality chicken stock
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1/2 cup whole milk
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1/2 cup crème fraîche
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4 ounces grated sharp cheddar cheese (about 1 packed cup), optional
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Kosher salt and freshly ground black pepper. For the dill whipped cream:
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1/2 cup heavy cream
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1 heaping tablespoon chopped dill
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Kosher salt, to taste
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