Cauliflower, leek & bacon soup

This cauliflower, leek, and bacon soup is just perfect for a chilly day, and it’s quick and easy to make too! It’s a delicious and comforting soup that’s a great choice for lunch or dinner, served with crusty bread or toast.

Feel free to omit the bacon and substitute vegetable stock for a vegetarian or vegan option.

This recipe is shared by our lovely Bec.

Cauliflower, leek & bacon Soup

Print Recipe Pin Recipe

Ingredients

  

• 1 cauliflower cut into florets
• 2 potatoes peeled, cut into cubes
• 1 leek finely chopped
• 3 bacon rashers finely sliced
• chicken stock approx 2 litres
• salt & pepper to taste
• herbs of choice eg parsley or chives chopped, to garnish

Instructions

 

• Put the cauliflower and potatoes into a pot and cover with stock. Bring to the boil then reduce heat and simmer until tender.
• Meanwhile, heat a frypan over medium-high heat then add the bacon and cook until golden. Remove from the pan and set aside, reserving some to garnish the soup. Add the leek to the pan, adding a little more oil if needed, and cook over medium heat until softened.
• Add the bacon and leek to the pot with the cauliflower and potatoes, once cooked. Puree the soup with a stick blender or blender until you've reached the desired consistency.
• Serve with a dollop of yoghurt/cream or sour cream, and garnish with the reserved bacon, some freshly ground pepper, and a sprinkling of herbs.

Notes

The soup will thicken as it cools so when reheating add some water to thin it to a consistency that you like.