cauliflower potato soup with leeks

Athens, GA
Updated on Mar 29, 2011

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

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

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