cauliflower potato soup with leeks
(3 ratings)
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
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1 Tbspolive oil for the pancetta
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6slices pancetta ( fewer slices of bacon can be substituted)
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1leek, washed, thinly sliced
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6 cchicken stock ( i used 1/3 water to 2/3 stock)
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1small head cauliflower, cut into bite-size pieces
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2russet potatoes, diced
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1bay leaf
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3/4 cshredded cheddar cheese
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pinch of salt and pepper
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a fewchives, cut or minced
How To Make cauliflower potato soup with leeks
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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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2Using the same oil, saute the leeks until they turn soft. Deglaze the pan with the stock.
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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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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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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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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.
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