Made it just as written except used the immersion blender. It hit the spot on a cold winters evening and loved getting the extra kick of nutrients from the cauliflower! Wll make this again.
"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
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- Calories: 227
- Calories from fat: 31%
- Fat: 7.7g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1g
- Protein: 9.1g
- Carbohydrate: 39g
- Fiber: 5.4g
- Cholesterol: 4mg
- Iron: 2.3mg
- Sodium: 629mg
- Calcium: 90mg
- 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)
- 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.
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