Real Recipes From Real Home Cooks ®

cauliflower potato soup with leeks

(3 ratings)
Recipe by
Patrice Manning
Athens, GA

Yummy creamy soup without all of the fattening cream!

(3 ratings)
yield 4 to 6
prep time 10 Min
cook time 30 Min

Ingredients For cauliflower potato soup with leeks

  • 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

How To Make cauliflower potato soup with leeks

  • 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.

Categories & Tags for Cauliflower Potato Soup with Leeks:

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