Cauliflower Potato Soup with Leeks

Patrice Manning

By
@ladybug77

Yummy creamy soup without all of the fattening cream!


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Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

30 Min

Ingredients

1 Tbsp
olive oil for the pancetta
6
slices pancetta ( fewer slices of bacon can be substituted)
1
leek, washed, thinly sliced
6 c
chicken stock ( i used 1/3 water to 2/3 stock)
1
small head cauliflower, cut into bite-size pieces
2
russet potatoes, diced
1
bay leaf
3/4 c
shredded cheddar cheese
pinch of salt and pepper
a few
chives, cut or minced

Directions Step-By-Step

1
Heat 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.
2
Using the same oil, saute the leeks until they turn soft. Deglaze the pan with the stock.
3
Add the cauliflower, potatoes and bay leaf to the stock and simmer for about 20 minutes, or until the veggies are tender.
4
Remove 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.
5
Puree the slightly cooled soup in a blender. Return it to the pot and add the cheese whisking until the cheese melts.
6
Add 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.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy