Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives

Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives

Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives.  I love creamed soups, if you have been following my blog posts, you already know this fact!  Today’s soup, is a nice transitional dish.  It is still a light creamed vegetable base soup, but with the added density of  potatoes, and then crunchy  bacon bits are added, the perfect  fall soup.  What is nice about this and my other creamed soups, pepper carrot curry or zucchini, there is hardly any preparation time, you can be creative with ingredients you have on hand, and then blend everything together creating  wonderful depths of flavors.  Today’s Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives is a delicious example.  Let’s Cook!

Below are some of my “Shop the Blog” recommendations for this recipe, for more fun foodie items or curated kitchen products please visit my shop!



Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives
Print

Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives

A fast and easy delicious transitional creamed soup with leeks, potatoes, cauliflower topped with crispy bacon bits and chives

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author whatsmickeycooking

Ingredients

  • 1 head Cauliflower
  • 3 Leeks
  • 1 large Yellow Onion
  • 3 stalks Celery
  • 2 large Potatoes (all purpose, not new)
  • 1/4 lb Bacon
  • bunch Flat leaf parsley leaves
  • handful Chives + to garnish
  • Sea salt and fresh ground pepper to taste
  • 2-3 tbls Extra virgin olive oil
  • 6-8 cups Chicken or vegetable broth

Instructions

  1. Clean and slice the leeks into 1/4-1/2", chop the onion, and celery into chunks. In a soup pot add olive oil, the leeks, onions and celery, sautè on medium low heat until the vegetables start to soften

  2. Clean and cut the florets from the center stem of the cauliflower, add to the soup pot

  3. Peel and quarter the potatoes, add to the soup pot

  4. Add the broth, salt, pepper, chives, parsley and bring to full boil then turn the heat to gentle simmer.  Cook until the potatoes, are very soft, approximately 30 minutes.

  5. While soup is simmering, chop the bacon into tiny pieces, in a small non stick skillet, render the bacon until it is crispy and crunchy, set aside

  6. Remove from heat, with a hand held immersion blender, blend the ingredients until smooth and creamy, adjust salt and pepper.

  7. Serve and garnish with chives and bacon bits.

    Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives

Buon Appetito!

Mickey

Leave a Reply