Roasted Ham, Potato-Cauliflower And Leek Soup

• 1 large russet potatoes, peeled, slice into 1 cm thickness
• 1 large cauliflower, cut into florets
• 2 tablespoons unsalted butter or olive oil, or combination of
• 3 leeks, white and light green parts only, roughly chopped
• 6-8 broth (I like to add water from cooking/roasting ham if available because it adds smokiness and saltiness)
• 1/2 teaspoon pepper
• 1/2 teaspoon coriander
• 2 teaspoons paprika, smoked if available
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 cup ham, diced
• 1/4 cup cream or half and half
• light soysauce, to taste (if you don't have light, can do combination of soysauce and salt)
• 2 tablespoons parsley, for garnish (optional)
• 2 tablespoons paprika, for garnish (optional)

1. Preheat oven at 425u0b0 F. Rub the cauliflower and potatoes with olive oil, then roast for 20-25 minutes or until brown
2. Melt the butter &/olive oil in a large pan over medium heat. Add the leeks, cook for 10 minutes, stirring occasionally until wilted. Add cauliflower and broth, and then puree with hand blender until smooth.
3. Add potatoes, spices and bay leaves. Bring to a boil over medium high heat for 10 minutes. Reduce heat; cover and simmer 15-20 minutes or until vegetables are very tender. Take out the bay leaves. Using a blender or food processor, flash-puree until the potatoes becomes small chunks.
4. Stir in diced ham and cream. Season to taste with soysauce. Garnish with chopped parsley and paprika.
5. *If it will be frozen, don't add the cream into the pan. Instead, add cream in individual bowl during serving. rnIf the soup is left in the fridge for 1-2 days, it will slightly thicken. Just add 1/4-1/2 cup water before reheating.

russet potatoes, cauliflower, unsalted butter, leeks, broth, pepper, coriander, paprika, thyme, bay leaves, ham, cream, light soysauce, parsley, paprika

Taken from food52.com/recipes/34107-roasted-ham-potato-cauliflower-and-leek-soup (may not work)