"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
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.
I used frozen leeks from trader Joe's and homemade chicken broth. Topped with a little leftover bacon and ham.
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.
We thought this was really good. It got the Bea seal of approval (mother-in-law) and it is just the way she says..."mmmm this is good" that wins the hearts.
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!
My husband and son loved this soup I did saute the leeks in the bacon grease left from the bacon strips.
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!
Great recipe! I followed the recipe except I omitted the corn and added dried thyme. My immersion blender did a great job without the clean-up. I will definitely be adding this to my cold weather repertoire. We added sharp cheddar and Louisiana hot sauce at the table.
Creamy and velvety, with the sweetness of the leeks and savory bacon. The cauliflower is a nice touch - really does give it the velvety mouth feel that (usually) comes from heavy cream. Next time I'll leave the corn out - this is a fine vichysoisse! Update - I've made this several times and my new favorite way is in the crock pot. I don't even saute the leeks - I just cook everything on low heat until all the vegetables are very tender, then use the immersion blender.
Love this soup, it's excellent
