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Cauliflower and Leek Soup with Crispy Bacon

Prep 45 min
Total 45 min
Servings 4

Spoon up a little comfort with our cauliflower and leek soup made with crispy bacon. Ready in only 45 minutes, it's an ideal go-to dish on a chilly autumn afternoon. MORE+ LESS-

By Paula Kittelson

May 2, 2012

Ingredients

tablespoons olive oil

leeks, chopped (white and light green parts only)

large cloves garlic, crushed

large shallot, chopped

head cauliflower, separated into florets

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

1/2

teaspoon herbes de Provence

slices bacon, chopped

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

tablespoon butter

Steps

Hide Images

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

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.