Creamy Cauliflower Soup with Aged Cheddar Pancetta, and Sauteed Leeks

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 to 6 Servings
LEVEL: Easy

ingredients

  • 2 russet potatoes, diced
  • 1 bay leaf
  • 3/4 cup aged Cheddar cheese
  • Pinch sea salt and freshly ground black pepper
  • Fresh chives, minced
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Directions

In a pot, heat the extra-virgin olive oil over medium. Add the sliced pancetta to the pot and saute until crispy. Remove the cooked pancetta from the pot using a slotted spoon and set it aside.

In the pancetta oil, saute the leeks for a few minutes, until soft. Deglaze the pot with the organic chicken stock. Add the cauliflower, potatoes, bay leaf to the stock and simmer for 15 to 20 minutes, until the veggies are fork-tender. Remove the pot from the heat. Fish out about one cup of cauliflower florets and potatoes and set them aside.

Puree the soup using a hand blender, and then put the cauliflower and potatoes pieces back into the pot. Add the aged Cheddar cheese, sea salt and freshly ground black pepper. Turn the heat down to medium-low and whisk until the cheese is melted.

Serve the soup topped with crispy pancetta and fresh chives.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on January 05, 2014

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    went to the store, they were out of Cauliflower so I substituted Broccoli, tasty!

    people found this review Helpful.
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  • on April 24, 2012

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    So delicious..had to hide leftover from my Husband so we could enjoy it with another dinner!

    people found this review Helpful.
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  • on April 05, 2012

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    Delicious! Even the picky teenager said it was, "good and worth the wait."

    people found this review Helpful.
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