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    Cauliflower Potato Leek Soup Recipe

    4 servings

    servings

    15 minutes

    active time

    50 minutes

    total time
    Start Cooking

    Ingredients

    ½ pound bacon, (diced)

    2 leeks, (halved lengthwise and sliced ½ inch thick, white and light green parts only)

    4 large cloves garlic, (sliced)

    Kosher salt

    5 cups low-sodium chicken broth

    1 head cauliflower (1½–2 pounds, cut into florets, 8–10 cups)

    1 pound Yukon gold potatoes (about 3 medium potatoes, peeled and diced, ~3 cups)

    2 tablespoon whole-grain or stone ground mustard

    1 tablespoon Dijon mustard

    2 cups whole milk

    ¼ –½ teaspoon white pepper, (optional)

    Chopped chives (for garnish, optional)

    Directions

    Cook bacon over medium heat in a large pot until crispy, about 8 minutes. Transfer bacon to a plate. Measure out 3 tablespoons drippings and add back to pot (add butter or oil to reach 3 tablespoons if you don’t have enough).

    Meanwhile, add leeks to a salad spinner or large bowl and fill with cold water. Shimmy leeks around in water using hands. Drain then repeat filling with water, shimmying and draining. Spin dry or pat dry using clean kitchen towels.

    Add washed and dried leeks and cook over medium-high heat until starting to brown around edges, about 5 minutes.

    Add garlic and 1 teaspoon salt and cook just until fragrant, 1 minute. Stir in broth, cauliflower, potatoes and whole-grain mustard. Bring to a boil then reduce to a simmer and cook until vegetables are tender, 20–25 minutes.

    Transfer 4 cups of soup to a blender with milk, Dijon and ¼ teaspoon white pepper; blend until smooth

    Pour back into pot and season with additional salt to taste, about 1 teaspoon.

    Top servings with crispy bacon bits. Garnish with chives and lemon zest, if desired.

    Nutrition

    Serving Size

    2 1/3 cups

    Calories

    254 kcal

    Total Fat

    16 g

    Saturated Fat

    8 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    42 mg

    Sodium

    1087 mg

    Total Carbohydrate

    17 g

    Dietary Fiber

    3 g

    Total Sugars

    6 g

    Protein

    10 g

    4 servings

    servings

    15 minutes

    active time

    50 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    ½ pound bacon, (diced)

    2 leeks, (halved lengthwise and sliced ½ inch thick, white and light green parts only)

    4 large cloves garlic, (sliced)

    Kosher salt

    5 cups low-sodium chicken broth

    1 head cauliflower (1½–2 pounds, cut into florets, 8–10 cups)

    1 pound Yukon gold potatoes (about 3 medium potatoes, peeled and diced, ~3 cups)

    2 tablespoon whole-grain or stone ground mustard

    1 tablespoon Dijon mustard

    2 cups whole milk

    ¼ –½ teaspoon white pepper, (optional)

    Chopped chives (for garnish, optional)

    Directions

    1

    Cook bacon over medium heat in a large pot until crispy, about 8 minutes. Transfer bacon to a plate. Measure out 3 tablespoons drippings and add back to pot (add butter or oil to reach 3 tablespoons if you don’t have enough).

    2

    Meanwhile, add leeks to a salad spinner or large bowl and fill with cold water. Shimmy leeks around in water using hands. Drain then repeat filling with water, shimmying and draining. Spin dry or pat dry using clean kitchen towels.

    3

    Add washed and dried leeks and cook over medium-high heat until starting to brown around edges, about 5 minutes.

    4

    Add garlic and 1 teaspoon salt and cook just until fragrant, 1 minute. Stir in broth, cauliflower, potatoes and whole-grain mustard. Bring to a boil then reduce to a simmer and cook until vegetables are tender, 20–25 minutes.

    5

    Transfer 4 cups of soup to a blender with milk, Dijon and ¼ teaspoon white pepper; blend until smooth

    6

    Pour back into pot and season with additional salt to taste, about 1 teaspoon.

    7

    Top servings with crispy bacon bits. Garnish with chives and lemon zest, if desired.