"After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving." -Julie Blum, Mollusk, VA
1 tablespoon olive oil
3 cups finely chopped leek (about 4 leeks)
5 cups fat-free, less-sodium chicken broth
3 cups (2-inch) cubed peeled Yukon gold or red potato
3 cups (2-inch) chopped cauliflower florets
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
3 bacon slices, cooked and crumbled (drained)
How to Make It
Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.
Good solid base of a soup, but not seasoned well enough. We added fresh rosemary and thyme. Also needed more salt. We put in some chicken sausage to make it more of a meal,which I could take or leave. Make sure you read all the instructions before starting, this is a moderate labor intensive soup.
We liked this soup quite a bit. I left out the corn because it tasted so good without it. Instead of bacon (don't usually eat for animal welfare reasons), I added a heaping teaspoon of smoked paprika, which tastes just like bacon. Also added garlic and herbes de provence. Had this for dinner with cheese toasts and salad for the last cool day of spring.
I made this recipe with no changes and it lacks flavor in my opinion. I didn't have cheese to put on top and I'm sure that would help it, but I have made other potato soups/chowders that are far superior to this one and as such I will not be making this again.
The cauliflower makes the soup thick and creamy without adding much in calories. I use a whole head of cauliflower and omit the corn. I also sautéed the leeks in the bacon grease instead of the oil and use an immersion blender. This is one of my favorite potato soup recipes, and super easy!
Although it doesn't come out as thick and rich as a cream-based soup, it has a nice lightly creamy texture with a mix of complimentary flavors. I cut the potato & cauliflower into smaller pieces and shaved several minutes off the simmering time. An immersion blender worked well. We felt no guilt eating this truly light soup packed full of veggies. The bacon topping makes it special. We'll eat this one again!
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