Description
A rich and comforting Creamy Cauliflower and Leek Soup featuring crispy bacon lardons and fresh chives, simmered to perfection and blended into a velvety smooth texture. This hearty soup combines the delicate sweetness of leeks and cauliflower with smoky bacon and fragrant herbs for a warming, flavorful meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 large leeks, white and light green parts only
- 1/2 large yellow onion
- 1 small head cauliflower (about 2 pounds), cored and roughly chopped
- 4 cloves garlic, grated
- 1/4 cup minced chives or scallions
- 2–3 sprigs fresh thyme or 1 sprig fresh rosemary
- Salt and pepper, to taste
Meat and Fats
- 6 ounces slab bacon, cut into 1/4-inch lardons (or 6 slices thick-cut bacon, sliced into 1/4-inch pieces)
- 2 tablespoons olive oil
- 1/2 cup heavy cream (optional)
Liquids
- 4 cups chicken stock
Instructions
- Prepare the leeks: Halve the leeks lengthwise, discard the woody root end, then slice each half into thin slivers. Transfer to a bowl of cold water and rinse well to remove dirt. Drain and set aside.
- Render the bacon: Heat a large dutch oven over medium-high heat. Add the olive oil and then the bacon lardons. Slowly cook, stirring occasionally, until the bacon is crisp and browned, about 10-12 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Sauté leeks and onion: Add the sliced leeks and chopped onion to the bacon fat in the pot. Cook over medium heat, stirring occasionally, until soft and translucent, about 10 minutes.
- Add cauliflower and garlic: Stir in the chopped cauliflower, grated garlic, a generous pinch of salt, and freshly cracked black pepper. Cook and stir for 5 minutes until the garlic is fragrant and softened.
- Simmer the soup: Pour in the chicken stock and add the fresh thyme sprigs. Bring the soup to a simmer, then reduce the heat to low. Cover and simmer gently for 20-30 minutes until the cauliflower is tender and falling apart.
- Finish the soup base: Turn off the heat, remove and discard the thyme stems. Stir in the heavy cream, if using.
- Puree the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, venting the lid, and blend on low until smooth. Return blended soup to the pot if needed.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Divide the soup into bowls, top with crispy bacon lardons, minced chives or scallions, a few grinds of freshly cracked black pepper, and a drizzle of olive oil. Serve hot.
Notes
- To make this soup vegetarian, omit the bacon and chicken stock and substitute with vegetable stock. Finish with olive oil instead of cream for a dairy-free option.
- Grated garlic ensures it distributes evenly and avoids chunks of raw garlic flavor.
- If you prefer a chunkier texture, pulse the blender less or mash some cauliflower before pureeing.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Use fresh thyme for a more subtle herbaceous flavor, or rosemary for a piney note.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
