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Creamy Cauliflower and Leek Soup with Crispy Bacon

Creamy Cauliflower and Leek Soup with Crispy Bacon
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Experience the comforting and rich flavors of Creamy Cauliflower and Leek Soup with Crispy Bacon, a velvety soup that balances sweet leeks, mild cauliflower, and smoky bacon for a delicious starter or light meal. This easy-to-make recipe features simple ingredients, a creamy texture, and an inviting smoky crunch, perfect for warming up on chilly days or serving at elegant occasions.

Ingredients

Scale

Vegetables

  • 1 medium head fresh cauliflower, chopped into bite-size florets
  • 2 large leeks, washed thoroughly and sliced into thin rounds
  • 2 cloves garlic, minced

Meat

  • 6 slices bacon

Liquids and Dairy

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or milk

Fats and Oils

  • 2 tablespoons bacon fat (reserved from cooking bacon)
  • 1 tablespoon butter or olive oil

Seasonings and Herbs

  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Start by thoroughly washing and slicing the leeks into thin rounds, ensuring all grit is removed. Chop the cauliflower into bite-size florets. The leeks provide a subtle sweetness that forms the heart of the broth.
  2. Cook the Bacon: In a large pot over medium heat, cook the bacon until browned and crispy. Remove the bacon pieces, place on paper towels to drain, and reserve the rendered bacon fat for cooking the vegetables.
  3. Sauté the Vegetables: Using the reserved bacon fat and a bit of butter or olive oil, gently sauté the leeks and garlic in the pot until soft and fragrant, about 5 to 7 minutes. This slow cooking releases sweetness and develops a rich base.
  4. Add Cauliflower and Broth: Add the cauliflower florets to the pot and pour in the broth. Bring to a gentle boil, then reduce heat to a simmer. Cook until the cauliflower is fork-tender, approximately 15–20 minutes.
  5. Blend Until Smooth: Carefully transfer the cooked vegetables and broth to a blender in batches or use an immersion blender directly in the pot. Blend until silky and creamy, smooth enough to coat a spoon.
  6. Stir in Cream and Season: Return the blended soup to the pot. Stir in the heavy cream or milk, then season with salt, pepper, and fresh thyme leaves. Heat through gently without boiling to preserve creaminess.
  7. Garnish and Serve: Ladle the soup into bowls and top each serving with crispy bacon bits. Optionally, finish with a sprinkle of fresh herbs or cracked black pepper for extra flavor and presentation.

Notes

  • Always wash leeks thoroughly to avoid grit and bitterness in the soup.
  • Reserve and use bacon fat to sauté vegetables for added depth of flavor.
  • When blending, fill the blender halfway and hold the lid securely to prevent spills.
  • Adjust soup thickness by adding more broth for thinner soup or cooking longer for thicker consistency.
  • After adding cream, heat gently without boiling to prevent curdling.
  • For a vegetarian version, omit bacon and use smoked paprika or liquid smoke for flavor.
  • Add greens like spinach or kale near the end of cooking for extra nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months (add bacon fresh when serving).

Nutrition

Keywords: cauliflower soup, leek soup, creamy soup, bacon soup, comfort food, gluten free, creamy cauliflower soup

Find it online: https://mealsbylina.com/creamy-cauliflower-and-leek-soup-with-crispy-bacon/