If you cook from our recipes, you know our love for cauliflower is strong. While we love it roasted or as a holiday main, this creamy soup is the perfect easy dinner when you want to warm up. Ready in a little more than 30 minutes using pantry staples, it’s not only so comforting but also incredibly easy to make. If you need a bowl of comfort to cozy up to on a cold winter night, or are looking for a starter to your holiday dinner, then this soup won’t let you down.
Hot tip: Vegetarian? Skip the bacon topping and use vegetable broth instead.
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Ingredients
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- Step 1In a large pot, add oil and leeks. Turn heat to medium high, and cook, stirring occasionally, until golden, about 7-8 minutes. Add garlic and cook until fragrant, about 30 seconds more.
- Step 2 Add potato and cauliflower, season with 1/2 tsp. salt and a few grinds of pepper. Add broth, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.
- Step 3Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.)
- Step 4Season to taste, then ladle into bowls and garnish with chives and bacon before serving.
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