Cauliflower Soup

I love ending the week with a warm bowl of homemade soup. And since I try to always make something new out of something old, I decided to make this soup which tastes JUST LIKE potato leek soup, but has no carby potatoes in it. I even gave it to my husband and called it potato leek soup and he was none-the-wiser.

You can use onions if you don’t have leeks and it would still taste just as good. And, you can sprinkle cheese on top of this too for a little bit of added decadence.

Cauliflower Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 6 slices turkey bacon, cooked & chopped
  • 1 cup chopped leek
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb.] head)
  • 3 cups unsalted chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup whole milk
  • 3 tablespoons chopped fresh chives


  1. Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.
  2. Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.
  3. Remove 1 cup vegetables with a slotted spoon; finely chop.
  4. Pour remaining mixture into a blender; add milk. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon and chives. Enjoy! 
Adapted from:



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