Description
A comforting and creamy Cauliflower Potato Leek Soup featuring crispy bacon bits and a blend of whole-grain and Dijon mustard for added depth. This hearty soup is perfect for chilly days, combining tender vegetables with savory flavors in an easy stovetop recipe.
Ingredients
Meat and Fat
- ½ pound bacon, diced
- Butter or oil (to ensure 3 tablespoons drippings, if needed)
Vegetables
- 2 leeks, halved lengthwise and sliced ½ inch thick (white and light green parts only)
- 4 large cloves garlic, sliced
- 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)
Liquids and Seasonings
- Kosher salt
- 5 cups low-sodium chicken broth
- 2 tablespoons 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)
Instructions
- Cook the bacon: Heat a large pot over medium heat and cook the diced bacon until crispy, about 8 minutes. Remove the bacon and transfer it to a plate lined with paper towels. Measure out 3 tablespoons of bacon drippings in the pot; add butter or oil if necessary to reach this amount.
- Prepare the leeks: Place the sliced leeks in a salad spinner or large bowl filled with cold water. Swish the leeks around with your hands to dislodge any dirt. Drain and repeat the rinsing process once more until clean. Spin dry or pat the leeks thoroughly with clean kitchen towels.
- Sauté the leeks: Add the washed and dried leeks to the pot with the bacon drippings and cook over medium-high heat until they start to brown around the edges, about 5 minutes.
- Add garlic and season: Stir in the sliced garlic and 1 teaspoon of kosher salt. Cook just until the garlic is fragrant, about 1 minute, taking care not to burn it.
- Add broth and vegetables: Pour in the chicken broth, then add the cauliflower florets, diced potatoes, and whole-grain mustard. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until all the vegetables are tender, about 20–25 minutes.
- Blend the soup: Carefully transfer 4 cups of the soup to a blender along with the whole milk, Dijon mustard, and ¼ teaspoon of white pepper if using. Blend until smooth and creamy.
- Combine and season: Pour the blended soup back into the pot with the remaining soup. Stir to combine and season with additional salt to taste, about 1 teaspoon more.
- Serve: Ladle the soup into bowls and top with the crispy bacon bits. Garnish with chopped chives and lemon zest if desired for a fresh finish.
Notes
- Leeks often contain grit and should be washed thoroughly in water before cooking.
- Adjust the seasoning with salt and white pepper according to your taste preference.
- For a vegetarian version, substitute vegetable broth and omit bacon; consider adding smoked paprika for smoky flavor.
- Use a blender that can handle hot liquids or allow the soup portions to cool slightly before blending to avoid splatters.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
