Cauliflower, Leek & Bacon Soup

  • Yield: 4 cups 1x
  • Category: Appetizer, Lunch
  • Cuisine: American


  • 1/2 head of cauliflower
  • 4 cups of chicken broth (or vegetable broth)
  • 1 leek
  • 5 strips of bacon
  • salt + pepper to taste


  1. Cut the cauliflower and leek into small pieces.
  2. Place the cauliflower and leek into the pot with the chicken broth.
  3. Boil on medium heat for 1 to 1.5 hours until tender.
  4. Use an immersion blender to puree the vegetables to create a smooth soup. (If you don’t have an immersion blender, you can take the vegetables out and puree in a normal blender and then put it back into the pot.)
  5. Microwave the bacon strips for 1 minute on high. Then cut into small pieces and drop into the soup.
  6. Cook on a low heat for 30 minutes.
  7. Add salt and pepper to taste.