Cauliflower and Leek Soup with Crispy Bacon

Blogger Paula Kittelson from Blogging Foods uses cauliflower to create a low-carb yet delicious alternative to the classic potato and leek soup.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

f4245371-aef3-4aa4-8fe2-307b1485c20d

Prep Time 45 min
Total Time 45 min
Servings 4

Ingredients

2: tablespoons olive oil

2: leeks, chopped (white and light green parts only)

3: large cloves garlic, crushed

1: large shallot, chopped

1: head cauliflower, separated into florets

1: carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

1/2: teaspoon herbes de Provence

4: slices bacon, chopped

1/2: teaspoon salt

1/4: teaspoon freshly ground pepper

1: tablespoon butter

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In large saucepan or Dutch oven, heat oil over medium heat. Add leeks, garlic and shallot. Cook 5 minutes, stirring occasionally, until leeks and shallot are softened but not browned. Add cauliflower, broth and herbes de Provence. Cover; cook until cauliflower is tender, about 20 minutes.
2 Meanwhile, in 10-inch skillet, cook bacon until crisp. Drain on paper towels; set aside.
3 Remove soup from heat; using blender or handheld immersion blender, puree soup until smooth. If using regular blender, return soup to saucepan. If using immersion blender, return saucepan to heat. Add salt, pepper and butter. Cook over low heat 5 minutes, stirring occasionally, until butter is melted and soup is hot.
4 To serve, ladle soup into bowls. Sprinkle with bacon.

EXPERT TIPS

Expert Tips

If using a regular blender to puree the soup, wait for it to cool at least 5 minutes before blending. Do not fill the blender more than halfway (work in batches); to avoid splattering, remove the cap from the hole in the blender lid and cover it with a dish towel while blending.

Don’t have herbes de Provence on hand? Use dried thyme leaves instead.

Want to reduce calories even more or make this a vegan soup? Substitute vegetable broth, use butter instead of olive oil for cooking the veggies, and top servings with whole wheat croutons rather than bacon.

Got questions? Our experts have the answers. Ask Betty now.