Cauliflower soup with Leek and Bacon

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #40000

January 11, 2023

"This is a lovely soup for a cold winters night. Serve it with fresh crusty bread for a winner of a soup."

Original is 4-6 servings


  • Serving Size: 1 (626.8 g)
  • Calories 630.4
  • Total Fat - 34.3 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 79.6 mg
  • Sodium - 1624.2 mg
  • Total Carbohydrate - 44.1 g
  • Dietary Fiber - 4.4 g
  • Sugars - 10.7 g
  • Protein - 35.5 g
  • Calcium - 93.2 mg
  • Iron - 4.7 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat the oil in a large saucepan over medium heat until hot. Add the sliced bacon and cook, stirring occasionally, for about 4-5 minutes until just crisp. Transfer ¼ cup
 bacon to a plate lined with paper towel and set aside for the garnish. Add sliced leeks to remaining
 bacon in pan and cook, stirring often, for 4-5 minutes until tender

Step 2

Add the cauliflower florets, chopped potatoes, bay leafs and stock to pan. Season with salt and pepper to taste. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30-35 minutes until vegetables are tender.

Step 3

Remove the 2 bay leafs from the soup and using a hand blender, blend soup until smooth.

Step 4

Warm soup over low heat. Season with salt and pepper (if needed) to taste.

Step 5

Ladle into serving bowls.

Step 6

Sprinkle with the cheese and reserved bacon and serve with some fresh warm crusty bread.


No special items needed.

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