Description
This lightened up Potato, Cauliflower and Leek Soup includes an entire head of nutrient and fiber-rich cauliflower swapped in for half of the potatoes. A hint of bacon and a pureed texture provide indulgent richness without cream.
Ingredients
Scale
- 4 slices of bacon, finely diced
- 3 leeks, thoroughly cleaned and white and light green parts thinly sliced
- 1 lb. Yukon gold potatoes, peeled and diced
- 1 lb. cauliflower florets
- 4 cups high-quality low-sodium chicken broth, such as Aneto Natural Low Sodium Chicken Broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup parsley, finely minced
- juice of half a lemon
- Salt and pepper to taste
- Optional garnishes: reserved bacon crumbles, finely sliced green onions
Instructions
- Heat a large, heavy bottom pot or Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon is crisp. Use a slotted spoon to transfer bacon to a bowl lined with paper towels. Reserve 2 tablespoons of bacon fat and drain the rest to discard.
- Return pot with 2 tablespoons bacon fat to burner set to medium heat. Add leeks and stir to coat with fat. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
- Add the diced potatoes, cauliflower bay leaf, thyme, broth and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
- Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
- Add the parsley and lemon juice, and cook a few minutes more. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)
Notes
- Soup can be prepared with all potatoes instead of the cauliflower or all cauliflower instead of the potatoes
- For an even richer soup, a 1/4 cup of half and half can be stirred in with the salt and pepper in step 5.
Keywords: soup, St. Patrick's Day, potatoes, cauliflower