Creamy Roasted Cauliflower, Potato, and Leek Soup with Garlic and Bacon
Indulge in a bowl of comfort with this creamy roasted cauliflower, potato, and leek soup. Perfect for chilly winter days, this soup brings together the earthy flavors of roasted vegetables and the aromatic essence of garlic. The addition of crispy bacon adds a delightful crunch, while the creamy texture satisfies your cravings for something rich and hearty. Whether you opt for heavy cream or a lighter alternative, this versatile recipe allows you to customize it to your preference, ensuring a nourishing and soul-warming experience. Each spoonful is a taste of warmth, making it an ideal dish to cozy up with on a cold evening.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Cauliflower
3 cups (Cut into small florets)
Potatoes
2 cups (Peeled and cut into 1-inch dice)
Leeks
2 cups (White and light green parts only, sliced)
Garlic
1 head (Top cut off)
Olive oil
2 tablespoons (Divided)
Bacon
1/4 lb (Diced)
Chicken stock
4 cups (Original liquid)
Heavy cream
3/4 cup (N/A)
Dried rosemary
1/2 teaspoon (N/A)
Dried thyme
1/2 teaspoon (N/A)
Salt
to taste (N/A)
Pepper
to taste (N/A)
White cheddar cheese
1/2 cup (Coarsely grated for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the cauliflower florets, diced potatoes, and sliced leeks. Drizzle with 1-½ tablespoons of olive oil and season generously with salt and pepper. Toss the vegetables to coat evenly.
3
Spread the vegetable mixture onto two large, foil-lined baking sheets that have been lightly coated with non-stick spray. Roast in the oven for 20 to 25 minutes, or until the vegetables are tender and lightly browned.
4
While the vegetables roast, prepare the garlic. Cut the top off the head of garlic, place it on a square of foil, and drizzle with the remaining ½ tablespoon of olive oil. Wrap the garlic in the foil and roast for 25 to 30 minutes until soft.
5
In a large soup pot, cook the diced bacon over medium heat until crispy. Once cooked, remove the bacon from the pot and drain it on paper towels, leaving a scant tablespoon of drippings in the pot.
6
Squeeze the roasted garlic from its skins into a small bowl, mashing it with ½ cup of chicken stock until smooth. Set aside.
7
Add the roasted cauliflower, potatoes, and leeks to the pot, scraping up any brown bits on the bottom. Pour in an additional ½ cup of chicken stock to loosen these bits and stir well.
8
Pour in the remaining chicken stock, cover the pot, and bring to a boil. Once boiling, reduce the heat and simmer covered for 25 minutes.
9
After 25 minutes, stir in the garlic and stock mixture and continue to cook for another 10 minutes, ensuring the vegetables are very soft.
10
Remove the pot from heat and blend the contents with an immersion blender until smooth. Return the mixture to low heat on the stove.
11
Stir in the heavy cream and dried herbs, warming the soup gently until heated through. Adjust seasoning with more salt and pepper as desired.
12
Serve hot, garnished with the reserved crispy bacon and coarsely grated white cheddar cheese on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is called Creamy Roasted Cauliflower, Potato, and Leek Soup with Garlic and Bacon.
What are the primary vegetables used in this soup?
The main vegetables are cauliflower florets, diced potatoes, and sliced leeks.
How should the cauliflower be prepared?
The cauliflower should be cut into 3 cups of small florets.
What type of potato preparation is required?
You need 2 cups of potatoes, peeled and cut into 1-inch dice.
Which parts of the leeks should be used?
Only the white and light green parts of the leeks should be sliced and used.
At what temperature should the oven be preheated?
Preheat your oven to 375°F (190°C).
How long do the vegetables need to roast?
The cauliflower, potatoes, and leeks should roast for 20 to 25 minutes until tender and browned.
How do you prepare the garlic for roasting?
Cut the top off the head of garlic, drizzle it with olive oil, and wrap it in a square of foil.
How long does the head of garlic need to roast?
The garlic should roast for 25 to 30 minutes until soft.
How much olive oil is used in total?
A total of 2 tablespoons of olive oil is used, divided between the vegetables and the garlic.
How is the bacon prepared for this recipe?
Dice 1/4 lb of bacon and cook it in a large soup pot until crispy.
Should I keep the bacon grease?
Leave about a scant tablespoon of bacon drippings in the pot after removing the crispy bacon.
How do you incorporate the roasted garlic into the soup?
Squeeze the roasted garlic from its skins and mash it with 1/2 cup of chicken stock until smooth before adding it to the pot.
What is the total amount of chicken stock needed?
The recipe requires 4 cups of chicken stock in total.
How long does the soup simmer initially?
Once the pot reaches a boil, reduce the heat and simmer covered for 25 minutes.
When do you add the garlic mixture to the soup?
Stir in the garlic and stock mixture after the initial 25-minute simmer, then cook for another 10 minutes.
How is the soup made creamy?
The soup is blended with an immersion blender until smooth, and then 3/4 cup of heavy cream is stirred in.
What dried herbs are used for seasoning?
The recipe calls for 1/2 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme.
What are the recommended garnishes for this soup?
Garnish the soup with the reserved crispy bacon and 1/2 cup of coarsely grated white cheddar cheese.
Can I make this soup without an immersion blender?
Yes, while an immersion blender is easiest, you can carefully transfer the soup to a standard blender in batches.
How do I handle the brown bits in the pot?
Scrape up the brown bits from the bottom of the pot after adding the roasted vegetables by pouring in 1/2 cup of chicken stock.
What is the texture of the finished soup?
The soup has a rich, creamy, and smooth texture with a crunch from the bacon garnish.
Is this recipe suitable for winter?
Yes, it is described as a comfort food perfect for chilly winter days.
Can I substitute the heavy cream?
Yes, the recipe suggests you can use heavy cream or a lighter alternative based on your preference.
How do I prepare the baking sheets for roasting?
Line two large baking sheets with foil and lightly coat them with non-stick spray.
How much white cheddar cheese is needed?
The recipe calls for 1/2 cup of coarsely grated white cheddar cheese.
What should I do if the soup needs more seasoning?
Adjust the taste with additional salt and pepper as desired after adding the cream.
How much dried rosemary is required?
You will need 1/2 teaspoon of dried rosemary.
What should I do with the bacon after cooking?
Remove the bacon from the pot and drain it on paper towels to keep it crispy for garnishing.
Can this be made vegetarian?
While the original recipe uses bacon and chicken stock, you can substitute vegetable stock and omit the bacon to make it vegetarian.