Creamy Cauliflower and Leek Soup with Bacon and Chive

A bowl of soup with a silver spoon on a marble tabletop.

5 from 2 votes

Creamy Cauliflower and Leek Soup with Bacon and Chive

Silky-smooth and simple to make, this creamy cauliflower soup is rich but not excessive, hearty but not heavy, and garnished with crispy bits of bacon and minced chive to perk things up.

Prep Time15

Cook Time45

Course: lunch, Soup

Cuisine: American, French

Servings:

Calories: 322kcal

Author: Leigh Anderson

Ingredients

2 large leeks white and light green part only
2 tablespoons olive oil
6 ounces slab bacon cut into 1/4-inch lardons or 6 slices of thick-cut bacon sliced into 1/4-inch pieces
1/2 large yellow onion
1 small head cauliflower (about 2 pounds) cored and roughly chopped
4 cloves garlic grated
2-3 sprigs fresh thyme or 1 sprig of fresh rosemary
4 cups chicken stock
1/2 cup heavy cream optional
1/4 cup minced chives or scallions
salt and pepper

Instructions

Halve the leeks lengthwise, discard the woody root end, then slice each half into thin slivers. Transfer the leeks to a bowl of cold water and rinse well. Drain and set aside.
Place a large dutch oven or similar heavy-bottomed pot over medium-high heat. Add the olive oil, followed by the bacon. Slowly render the bacon, stirring occasionally until crisp and browned, about 10-12 minutes. Use a slotted spoon to remove the bacon from the pan but leaving the fat. Transfer the crispy bacon to a paper towel-lined plate.
Add the sliced leeks and onion into the pot with the bacon fat, cook, stirring occasionally, over medium heat until soft and translucent, about 10 minutes. Next, add the chopped cauliflower, garlic, a generous pinch of salt and a few turns of freshly cracked black pepper. Cook and stir for 5 minutes or until the garlic is fragrant and softened.
Next, pour in the chicken stock and fresh thyme. Bring the soup to a simmer then reduce the heat to low, cover and simmer for 20-30 minutes just until the cauliflower is tender and falling apart. Turn off the heat, pluck out and discard the thyme stems then pour in the heavy cream.
To puree the soup, place the blade end of an immersion blender into the bottom of the pot and blend until smooth. Alternatively, transfer the soup to a blender, filling it no more than halfway, place the lid on loosely leaving it slightly ajar so steam can escape then blend on the lowest/slowest setting until smooth and creamy. Repeat as needed until all of the soup is puréed. Taste and adjust the seasonings as needed.
To serve, divide the soup between bowls, top with the bacon lardons, minced chives (or scallions) a few turns of freshly cracked black pepper and a drizzle of olive oil. Serve hot!

Notes

Ingredient Notes and Substitutions:

Bacon: Slab bacon is nice because makes really nice "lardons" that hold their shape during cooking. Thick cut pre-sliced bacon can also be used for this recipe.
Leeks: It’s very common for leeks to hold onto sand and grit from the soil they’re grown in. To wash them thoroughly, first thinly slice them then soak them in a large bowl of cold water. Give them a gentle stir or shake to remove any soil or grit between the layers then allow them to sit for a few minutes, during that time impurities will fall to the bottom of the bowl. Use your hands or a slotted spoon to scoop the leeks out of the bowl and into a colander, give them a final rinse and they’re good to go.
Chicken Stock: Vegetable stock, turkey stock or water can be substituted instead of chicken stock.
Heavy Cream: Adding heavy cream is optional or can be substituted with whole milk for a lighter soup.

Storing and Reheating Leftovers:

Leftover soup will stay fresh in the refrigerator for 3-4 days. Reheat over low heat in a saucepan or in the microwave.
Freezing Instructions: Cool the soup completely then transfer to an airtight, freezer-safe storage container. Store in the freezer for up to 3 months. To reheat, defrost the soup overnight in refrigerator then warm in the microwave or in a saucepan over low heat until hot – stir well.

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