Name: Cauliflower Leek Soup
Prep time: 10 min
Total time: 40 min
Ingredients: 3 tbsp. extra-virgin olive oil; 2 leeks, cleaned and white and light green parts thinly sliced; 5 cloves garlic, minced; 1 russet potato, peeled and chopped; 1 large head cauliflower, cut into florets; Kosher salt; Freshly ground black pepper; 2 c. low-sodium chicken broth; Chopped chives, for garnish; Crumbled bacon, for garnish

Cauliflower Leek Soup from Delish.com is any easy and comforting soup perfect for fall. 

Cauliflower Leek Soup

olive oil

leeks,

garlic,

russet potato, peeled and chopped

cauliflower,

Kosher salt

black pepper

chicken broth

chives,

bacon,

What's your favorite way to prep cauliflower?

2 cups is not nearly enough broth. I skipped the potato to make it low carb and didn't even add anything extra to make up for it. I worried the soup would be watery but when it came time to blend it had nowhere near enough liquid in it. I ended up adding some heavy cream so I was able to actually puree it. It was okay but is still too thick and could definitely have more flavor. I would suggest at least doubling the broth (maybe more) and adding some herbs for flavor.

Great recipe. Added curry powder and turmeric for some more spice.

Such a simple recipe and so good. Rave reviews from all who have had it and I have now made it 10 times. I add 1 litre (4 cups) of chicken stock which gives it a perfect constistency. I do it in the pressure cooker (high pressure for 10min) so the whole process takes less than 20min to go from raw ingredients in the fridge to steaming goodness on the table. I microwave the bacon and then turn it to dust in the food processor attachment of my stick mixer. The fine bacon powder works so well with the soup. Serve with a dark rye sourdough. My kids eat it as a quick snack when they get home from school. YUM!

This is a fabulous recipe!  I used sweet potatoes instead of regular and added about a tablespoon of cumin.   Such a nice blend of flavours.  My husband added chunks of leftover rotisserie chicken to his and said it was a wonderful soup.  We had some fresh bread and local aged cheese to complete this meal.  Will make this many times in the future for sure!

I used 4 cups of chicken broth instead of 2 cups and tossed in a few sprigs of fresh thyme prior to simmering (remove stems before pureeing).  The soup was pretty thick so I added about 1/2 cup of milk at the end.  We garnished with shredded cheese (OK, this is Wisconsin) and sliced green onions.  This was even better the next day.

SOOOOOOOOO good! Being vegan, I skipped the bacon and used veggie broth, and still it's so rich and thick and delicious! I might have to double it the next time I make it. (I cooked all the ingredients and let the pot sit covered overnight in the fridge. Blended tonight and what flavor!) Thanks so much!

I didn't like this at all.  Texture was grainy and mushy.  Low flavor.  Bitter.  I won't make this again.

This soup is now my fav! Its a soup thats open to make it your own. I didnt have leeks so i used green onions. Out of cauliflower, use broccoli, play with the spices, if you don't want it a smooth texture, only puree 1/2 are not at all. Use your imagination 👌✌😊

I cooked bacon right in soup pot. Then sauteéd vegies in bacon drippings.  Continued with recipe instructions.  YUMMY! Will make again & again.

Cauliflower Leek Soup

Prep Time: 10 minutes

Total: 40 minutes

Servings: 4

Cost: $9.87 /serving

Ingredients

Instructions

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