Roasted Cauliflower Soup With Dill Whipped Cream

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The Kitchn
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound russet potatoes, peeled and cubed

1 head of cauliflower, chopped into florets

4 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 leek, sliced into half moons and rinsed

1 medium onion, chopped (about 1 cup)

2 cloves garlic, minced

4 cups good-quality chicken stock

1/2 cup whole milk

1/2 cup crème fraîche

4 ounces grated sharp cheddar cheese (about 1 packed cup), optional

Kosher salt and freshly ground black pepper

1/2 cup heavy cream

1 heaping tablespoon chopped dill

Kosher salt, to taste

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