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Cauliflower Leek Soup
This soup is the perfect easy fall dinner when you want to warm up. Vegetarian? Skip the bacon.
Ingredients
3 tbsp. extra-virgin olive oil2 leeks, cleaned and white and light green parts thinly sliced
5 cloves garlic, minced
1 russet potato, peeled and chopped
1 large head cauliflower, cut into florets
Kosher salt
Freshly ground black pepper
2 c. low-sodium chicken broth
Chopped chives, for garnish
Crumbled bacon, for garnish
Instructions
Step 1In a large pot over medium heat, heat olive oil. Add leeks and cook until golden, 4 minutes. Add garlic and cook until fragrant, 1 minute more.
Step 2
Add potato and cauliflower to pot and season with salt and pepper. Add broth, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.
Step 3
Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.)
Step 4
Season with salt and pepper to taste, then ladle into bowls and garnish with chives and bacon before serving.