Potato, Cauliflower and Leek Soup with Cambozola Cheese

A couple of nights ago I made scalloped potatoes, with leeks and cauliflower to serve with our chicken. There was a small amount left, and as we hadn't eaten it for lunch I used it to make soup.

Obviously this would not be enough to make soup for two people, but there was still some cauliflower and half an onion in the fridge, a couple of potatoes that were beginning to get a bit soft,  as well as some chicken stock in the freezer.

A small piece of Cambozola cheese caught my eye...this would be a perfect addition to the soup, and I also made some black pepper and rosemary biscuits, as I had used rosemary in the scalloped potatoes.

There was whipping cream in the scalloped potatoes, which added enough creaminess and richness for me, so I used only chicken stock, and added milk to adjust the consistency of my soup.

Adding the Cambozola to the bowl gave the option of eating the cheese as it was, taking it out and placing it on the biscuits, or stirring it in to melt into the hot soup. Whichever way you go, it's a win all around!

Cook in a bit of olive oil:

1/2 medium onion, chopped
4 cloves garlic, peeled
1/4 teaspoon salt
1/4 teaspoon ground black pepper

When the onions and garlic are softened and starting to colour slightly, add:

2 russet potatoes, peeled and chopped
1/4 of a cauliflower, chopped

Add:

3 cups chicken stock

Bring to a boil, then turn down to simmer.

Add:

1 1/2 cups leftover scalloped potatoes (see the post Potatoes Two Ways)

Simmer until the potato and cauliflower chunks are soft.

Puree the soup, using a hand blender or food processor.

Taste and adjust seasoning, and adjust the consistency by adding either milk or chicken stock if needed.






To serve, ladle the hot soup into a bowl, and top with 3 slices of Cambozola cheese, and garnish with a sprig of rosemary, passing bread at the table... I made black pepper and rosemary biscuits instead of bread.

• If you do not have leftover scalloped potatoes, use a large leek instead of onion. Increase the amount of cauliflower to one small cauliflower, and when the soup has been pureed, add 1 cup of whipping cream.
• I used rosemary in the scalloped potatoes, so I also used it in my biscuits. Other herbs can be used in the soup if you like....thyme is a good choice.
• If you have Parmesan rinds, add them to the soup while it cooks, removing them before you puree it. 
• Blue cheese and cauliflower are a natural flavour combination, so add crumbled blue cheese if you have it instead of Cambozola. Goat cheese or grated Parmesan can also be used.