INGREDIENTS
3 tbsp
extra virgin olive oil, divided
1
sweet onion, chopped
2
leeks, white and light green parts only, cut in half then thinly sliced
salt and pepper
2 cloves
garlic, minced
6 cups
cauliflower florets (1 medium-sized head cauliflower)
5 cups
gluten-free chicken broth
1/2 tsp
dried dill weed
2 cups
diced Yukon Gold potatoes (about 3 medium-sized potatoes)
1 tsp
minced fresh dill
Squeeze fresh lemon juice