• 1 tablespoon (15 mL) extra virgin olive oil
• 1 tablespoon (15 g) unsalted butter
• 2 medium leeks, white and pale green parts only carefully cleaned
• 8 ounces Yukon gold potatoes (about 1 large potato) peeled and diced
• 1 large head cauliflower roughly 2½ lbs, stalk trimmed and cut into small florets
• 7 cups (1.6 L) low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 1 tablespoon (15 mL) fresh lime juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly grated nutmeg
• ¼ cup grated Parmigiano-Reggiano cheese (omit for dairy-free/vegan)
• pinch ground cayenne pepper (adds a subtle warmth)
• kosher salt to taste
• freshly ground black pepper to taste

Garnish (Optional, but highly recommended):

• olive or vegetable oil for frying (enough to reach about 1 inch depth in your saucepan)
• 2 tablespoons drained and rinsed capers patted thoroughly dry with paper towels
• kosher salt for sprinkling on frizzled leeks

• 1. Prepare Soup Base: Begin by preparing your leeks. Trim off the root ends and the dark green tops, leaving only the white and pale green parts. Slice the leeks in half lengthwise, then carefully spread apart the layers and rinse them thoroughly under cold running water to remove any hidden grit or soil. Set aside one 2-inch length piece from one leek half specifically for frying later as part of the garnish. Finely slice the remaining leeks.
• 2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until the butter is melted and shimmering. Add the finely sliced leeks to the pot and sauté for 8 to 10 minutes, stirring occasionally. You want the leeks to become very soft and almost translucent, releasing their sweet, mild flavor without browning too much.
• 3. Simmer Vegetables: Add the peeled and diced Yukon gold potatoes to the pot with the softened leeks. Sauté for an additional 2 to 3 minutes, stirring every minute or so, allowing them to lightly soften and absorb some of the flavors. Next, add the cauliflower florets to the pot along with the low-sodium chicken broth (or vegetable broth for a vegetarian option). Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook the soup, uncovered, for 20 to 25 minutes, or until both the potatoes and cauliflower are fork-tender and completely cooked through.
• 4. Blend to Creaminess: Carefully transfer the cooked soup mixture to a high-powered blender, such as a Vitamix. Blend until the soup is incredibly smooth and velvety, with no lumps remaining. (Alternatively, use an immersion blender directly in the pot, blending until smooth). Return the blended soup to the same pot, place it back over low heat, and stir in the fresh lime juice, Dijon mustard, freshly grated nutmeg, grated Parmigiano-Reggiano cheese, and a pinch of cayenne pepper. Taste the soup and season generously with kosher salt and freshly ground black pepper to your preference.
• 5. Important Seasoning Note: Remember that potatoes and cauliflower require a substantial amount of salt to be seasoned properly and to truly shine. Don’t be afraid to add more than you might initially think; taste, adjust, and taste again! If you find the soup is too thick for your liking, gradually add a touch of any leftover chicken or vegetable broth until it reaches your desired consistency. Keep the soup on low heat while you prepare the optional (but highly recommended) garnish of frizzled leeks and capers.
• 6. Prepare Garnish: Line a small plate with a double layer of paper towel and set it aside. Take the 2-inch piece of leek that you reserved earlier. Splay the layers open and flatten them against a cutting board. Using a very sharp knife, carefully slice the leeks lengthwise into extremely thin strips. These fine strips will become beautifully crispy when fried. Set aside your drained and thoroughly patted dry capers.
• 7. Fry Garnish: Pour approximately 1 cup (240 mL) of olive or vegetable oil into a small saucepan (enough to create about a 1-inch depth). Heat the oil over medium-high heat until it reaches 360°F (180°C). If you don’t have a thermometer, test by dropping a small leek strip into the oil; it should immediately sizzle vigorously. Carefully fry the thinly sliced leeks in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy leeks. Stir the leeks in the oil with a slotted spoon to ensure they fry evenly. They will turn a beautiful golden brown color very quickly, typically within 10 to 20 seconds per batch. Immediately transfer the frizzled leeks to the paper towel-lined plate, sprinkle lightly with kosher salt, and allow them to cool completely until they become wonderfully crispy. Repeat this process with any remaining leek strips. Once all leeks are fried, add the thoroughly dried capers to the hot oil. The capers will take slightly longer to fry than the leeks and are done when they turn a light brown color and become crisp. Remove and drain on paper towels as well.
• 8. Serve: Ladle the hot, velvety soup into bowls. Garnish each serving with a generous sprinkle of the crispy frizzled leeks and a few fried capers. Serve immediately and enjoy the delightful combination of creamy soup and crunchy topping!

Tips for Success & Variations:

• Vegetarian/Vegan Option: Easily make this soup vegetarian by using a high-quality vegetable broth instead of chicken broth. For a completely vegan version, simply omit the unsalted butter (use 2 tablespoons olive oil instead), and skip the Parmigiano-Reggiano cheese. The soup will still be wonderfully creamy and flavorful.
• If Skipping Garnish: If you choose not to prepare the frizzled leek and caper garnish, simply finely slice the entire amount of leek at the beginning and add it to the pot with the rest of the leeks to sauté. You can still add a sprinkle of fresh herbs like chives or parsley for a pop of color and flavor.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or water if it’s too thick.
• Spice it Up: For those who enjoy a little more heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes during the simmering stage.