Cauliflower Potato Soup with Leeks
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- 1 Tbsp
- olive oil for the pancetta
- slices pancetta ( fewer slices of bacon can be substituted)
- leek, washed, thinly sliced
- 6 c
- chicken stock ( i used 1/3 water to 2/3 stock)
- small head cauliflower, cut into bite-size pieces
- russet potatoes, diced
- bay leaf
- 3/4 c
- shredded cheddar cheese
- pinch of salt and pepper
- a few
- chives, cut or minced
1Heat the oil in a large pot and add the pancetta. (or fry bacon) Saute until it is crispy. Remove with a slotted spoon and reserve.
2Using the same oil, saute the leeks until they turn soft. Deglaze the pan with the stock.
3Add the cauliflower, potatoes and bay leaf to the stock and simmer for about 20 minutes, or until the veggies are tender.
4Remove the pot from the heat. Using a slotted spoon scoop out and reserve about one cup of the potato and cauliflower mix. Remove the bay leaf.
5Puree the slightly cooled soup in a blender. Return it to the pot and add the cheese whisking until the cheese melts.
6Add the reserved cup of veggies to the pot. Stir gently.
Serve and top with a bit of pancetta or bacon and chives. Enjoy! I served the soup with crusty bread.