Creamy Potato Leek Cauliflower Soup with Bacon
Equipment
- large soup pot or dutch oven
- immersion blender or stand blender
Ingredients
- 2 tablespoons butter
- 2-3 large leeks cleaned and sliced (white and light green parts only)
- 2 pounds Yukon Gold potatoes peeled and diced
- 1 medium head of cauliflower chopped into florets
- 4 cups vegetable or chicken stock
- 1 cup water optional, for adjusting thickness
- ½ cup heavy cream optional for creaminess
- ½ cup sharp cheddar cheese shredded
- ½ cup mild cheddar cheese shredded
- 6 strips bacon cooked crispy and chopped
- ¼ cup green onions finely sliced (for garnish)
- Salt and pepper to taste
Instructions
- Step 1 Cook bacon strips to crispy and set aside. Prep the Vegetables: Thoroughly wash the leeks to remove any grit. Slice them thinly and set aside. (*see notes in post for more detailed instructions for cleaning leeks.) Peel and dice the potatoes, and chop the cauliflower into bite-sized florets.
- Step 2 Sauté the Leeks: Heat butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Step 3 Simmer the Soup: Add the potatoes, cauliflower florets, and stock to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.
- Step 4 Blend to Perfection: Use an immersion blender to puree the soup to a smooth texture directly in the pot. For a chunkier soup, blend only part of the soup. If using a traditional blender, work in small batches to avoid spills. Always allow steam to escape while blending hot liquids.
- Step 5 Finish and Serve: Stir in the cheese after blending the soup but before adding cream. This ensures the cheese melts smoothly into the hot soup without clumping. Stir in cream for added richness, if desired. Season with salt and pepper to taste for your family. This soup is delicious with lots of fresh cracked black pepper. Ladle into bowls and garnish with chives or sliced scallions (green onions), more bacon crumbles, shredded cheese and/or a dollop of sour cream.
Notes
- Texture: If you enjoy some texture in your soup, blend only half the mixture, leaving some chunks of potato and cauliflower. This creates a beautiful balance between creamy and chunky, giving your soup a satisfying, rustic feel.
- Storing Leftovers:
- Store the leftover soup in an airtight container in the refrigerator for up to 4 days.
- The soup freezes well because of its blended texture, but the dairy (cheese or cream) and potatoes can change slightly in texture when frozen. If you plan to freeze the soup, avoid adding the cheese, cream, or any garnish. Add these ingredients after thawing and reheating for the best results.
Nutrition
Calories: 850kcalCarbohydrates: 60gProtein: 13gFat: 65gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 151mgSodium: 536mgPotassium: 775mgFiber: 7gSugar: 10g
Nutrition Facts
Creamy Potato Leek Cauliflower Soup with Bacon
Amount per Serving
Calories
850
% Daily Value*
Fat
65
g
100
%
Saturated Fat
29
g
181
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Cholesterol
151
mg
50
%
Sodium
536
mg
23
%
Potassium
775
mg
22
%
Carbohydrates
60
g
20
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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