Ever since my pea soup disaster (very simple story…I spent a lot of time making Gwyneth Paltrow’s split pea soup that came out AWFUL), I’ve become extremely wary when it comes to making new soups. But this whole shebang of potato, cauliflower, and leeks tasted delicious! It was incredibly simple and easy and I was delightfully pleased. It seems to me a perfect soup to make again when the weather decides to fully commit to fall (78 degrees in October is lame).
This recipe is adapted from Clean Eating Magazine, the October 2012 issue.
Creamy Cauliflower and Potato Soup
Yield 4 servings
- olive oil
- 1 leek, thinly sliced, white and light green parts only
- 4 clove garlic, minced
- 2 medium russet potatoes, peeled and diced
- 1 large head of cauliflower, chopped small
- 2 cups low-sodium chicken broth
- fresh ground black pepper
- olive oil cooking spray
- 2 slices bacon
- 1/2 cup low-fat cheddar cheese
- 2 green onions, thinly sliced
- Heat some oil in a large pot over medium-low heat.
- Add the leeks and cook them for 5 minutes, stirring frequently.
- Stir in the garlic and cook for another minute.
- Add in the potato, cauliflower, broth, a cup of water, and some pepper and increase the heat, bringing it all to a boil.
- Cover the pot and set it to simmer for 20 minutes then remove the pot from the heat and let it cool while you do the next steps.
- Spray a medium skillet with cooking spray and heat it over medium-high.
- Add the bacon and cook it until it’s as crispy as you see fit.
- Let the bacon dry on a paper towel, then chop it into small pieces to top with the soup once it’s finished.
- Take a hand held blender and immerse it in the soup. Blend it until it’s smooth. If you don’t have a hand held one, blend the soup in batches in a regular blender.
- Put it all back in the main pot and stir in the cheddar cheese until it’s blended and melted and season the soup with a little more pepper.
- Serve the soup topped with the bacon, a pinch of cheddar, and some green onions. Enjoy!