Roasted Curried Cauliflower & Leek Soup

• 13-1/2 cups cauliflower florets
• 1-1/2 qt. leeks, white and light green parts only, thinly sliced
• - garlic cloves, peeled
• 1-1/2 cups Kraft Golden Italian Dressing
• 3 cups Yukon gold potatoes, peeled, diced
• 2 Tbsp. curry powder
• 5-1/4 qt. 25%-less-sodium chicken broth
• 1-1/2 tsp. kosher salt
• 1-1/2 cups crispy onions

1. Combine cauliflower, leeks, garlic and dressing.
2. Spread onto bottom of half-sheet pan (or onto bottom of small pan for trial recipe).
3. Bake in 400 degrees F (200 degrees C) standard oven 40 min.
4. (or 15 min.
5. for trial recipe) or until golden brown, stirring every 10 min.
6. Transfer to 20-qt.
7. stockpot (or into 3 qt.
8. stockpot for trial recipe).
9. Add potatoes and curry powder; stir to evenly coat vegetables with curry.
10. Stir in broth and salt.
11. Bring to boil on medium-high heat; simmer on medium heat 30 min.
12. or until vegetables are very soft.
13. Puree, in batches, in blender until smooth.
14. For each serving: Portion 1 cup soup into bowl.
15. Garnish with 1 Tbsp.
16. (15 mL) crispy onions.

cauliflower, leeks, garlic, gold potatoes, curry powder, kosher salt, onions

Taken from www.kraftrecipes.com/recipes/roasted-curried-cauliflower-leek-soup-124057.aspx (may not work)