Creamy cauliflower and potato soup with bacon
Indulge in a comforting bowl of creamy cauliflower and potato soup with savory bacon. This hearty recipe features tender cauliflower, flavorful leeks, and rich chicken gravy, all brought together with a touch of heavy whipping cream. Perfect for a cozy meal!
- 08 Jun 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Creamy cauliflower and potato soup with bacon is a heartwarming and flavorful dish that's perfect for any season. This delicious soup combines the subtle nutty taste of cauliflower with the earthy flavor of potatoes, all brought together by a rich and creamy base. The addition of crispy bacon adds a delightful crunch and smoky depth that elevates this comforting soup to the next level. Whether you're cooking for your family or entertaining guests, this recipe is sure to be a hit.
Ingredients:
Instructions:
- Peel and dice the potatoes.
- Cut the cauliflower into florets.
- Slice the leeks, using only the white and light green parts.
- Mince the garlic.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the bacon strips and cook until they are crispy and browned, about 5-7 minutes.
- Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Set aside.
- Add the minced garlic and sliced leeks to the pot with the remaining bacon fat. Cook, stirring occasionally, until the leeks are soft and translucent, about 5 minutes.
- To the pot, add the diced potatoes and cauliflower florets. Stir to combine with the leeks and garlic.
- Pour in the 6 cups of chicken broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the potatoes and cauliflower are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot if using a blender.
- Stir in the heavy whipping cream until well combined.
- Crumble the cooked bacon and stir half of it into the soup, reserving the other half for garnish.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and top with the reserved crumbled bacon. Optionally, garnish with fresh herbs, such as chives or parsley.
10. Enjoy:
- Serve the creamy cauliflower and potato soup warm, with crusty bread or a side salad, if desired.
Tips:
- Use a high-quality olive oil for the best flavor foundation.
- Make sure the bacon is crispy to add a nice texture contrast to the creamy soup.
- Finely chop the garlic and leeks to ensure they blend well and flavor the soup evenly.
- Choose starchy potatoes like Russets for a creamier texture.
- Cut the cauliflower and potatoes into similar-sized pieces to ensure even cooking.
- Allow the soup to simmer gently to develop rich, deep flavors.
- For an extra creamy consistency, use an immersion blender or regular blender to puree the soup after cooking.
- Season the soup with salt and pepper to your taste, and garnish with fresh herbs like chives or parsley for a burst of color and freshness.
Once you've prepared this creamy cauliflower and potato soup with bacon, you'll have a hearty and comforting meal that's perfect for any occasion. The soup's rich, velvety texture, combined with the satisfying crunch of bacon, creates a dish that's both nourishing and indulgent. Serve it with a slice of crusty bread or a light salad for a complete meal that will warm your soul and delight your taste buds. Enjoy this delicious soup with your loved ones and savor the rich, comforting flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 690 grams |
| Energy | |
| Calories 690kcal | 28% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 6g | 17% |
| Sugar 7g | 7% |
| Fat | |
| Fat 40g | 48% |
| Saturated 14g | 48% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 120mg | 23% |
| Vitamin B1 0.64mg | 53% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 1.21mg | 71% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 70mg | 79% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 60ug | 48% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 4.28mg | 39% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 1450mg | 43% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 2270mg | 151% |
| Zinc, Zn 2.94mg | 27% |
| Water | |
| Water 550g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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