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Cauliflower and Leek Soup with Crispy Bacon
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Prep Time:
45 minutes
Total Time:
45 minutes
Wholesome cauliflower and leek soup topped with crispy bacon, ready in just 45 minutes - the perfect cozy autumn meal.
Ingredients:
  • 2 tablespoons olive oil
  • 2 leeks, chopped (white and light green parts only)
  • 3 large cloves garlic, crushed
  • 1 large shallot, chopped
  • 1 head cauliflower, separated into florets
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1/2 teaspoon herbes de Provence
  • 4 slices bacon, chopped
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon butter
Instructions:
  • - Heat oil in a large saucepan over medium heat. - Sauté leeks, garlic, and shallot for 5 minutes until softened but not browned. - Stir in cauliflower, broth, and herbes de Provence. - Cover and simmer for about 20 minutes until cauliflower is tender.
  • In a 10-inch skillet, crisp up the bacon. Drain on paper towels and set aside.
  • After removing the soup from heat, blend it until smooth using a blender or immersion blender. For a regular blender, return the soup to the saucepan. If using an immersion blender, keep the saucepan on the heat. Stir in salt, pepper, and butter, and cook over low heat for 5 minutes until the butter is melted and the soup is hot, stirring occasionally.
  • To plate, spoon soup into bowls and top with crispy bacon.

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