cauliflower potato soup with leeks
Yummy creamy soup without all of the fattening cream!
prep time
10 Min
cook time
30 Min
method
---
yield
4 to 6
Ingredients
- 1 tablespoon olive oil for the pancetta
- 6 - slices pancetta ( fewer slices of bacon can be substituted)
- 1 - leek, washed, thinly sliced
- 6 cups 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 cup shredded cheddar cheese
- - pinch of salt and pepper
- a few - chives, cut or minced
How To Make cauliflower potato soup with leeks
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Step 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.
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Step 2Using the same oil, saute the leeks until they turn soft. Deglaze the pan with the stock.
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Step 3Add the cauliflower, potatoes and bay leaf to the stock and simmer for about 20 minutes, or until the veggies are tender.
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Step 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.
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Step 5Puree the slightly cooled soup in a blender. Return it to the pot and add the cheese whisking until the cheese melts.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Tag:
#Healthy
Category:
Vegetable Soup
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