So many people are watching carbs these days, and cauliflower has gotten an entire new life!
If you know me, by now you know I am a confessed carbaholic, and I take no shame in that!
I do however need to keep some sort of balance and this soup is seriously just as good as potato soup.
The cauliflower and leeks get blended with some half and half and chicken stock, a little smoked paprika gives it a little zest, and the toppings make it perfect!
I give up the potato, but I still have the bacon and cheese to make it loaded...lol!
I love that you can have a stick to your ribs, healthyish soup in 45 minutes or less.
I say that's a Win Win.
Here's a great cheat, if you don't already know, Trader Joes sells sliced cleaned leeks in the frozen food section....they're such a great time savor. I honestly keep them in the freezer at all times.
Loaded Cauliflower Soup
Time 45 minutes
8 cups cauliflower florets roughly chopped
3 cups chicken stock
1 cup chopped leeks
1 cup chopped celery
8 slices thick cut bacon chopped
5 cloves minced garlic
1/2 tsp smoked paprika
3/4 cup half and half
1 cup sharp cheddar cheese
3 TB chopped chives
Salt and Pepper
Over medium heat cook bacon in your soup pot until crisp, remove to a plate lined with paper towels.
If you have more than 2 TB of bacon grease drain all but 2 TB. Add in your leeks, celery, garlic, smoked paprika and some salt and pepper to taste.
Raise heat to med/high and cook stirring occassionaly for about 5-7 minutes until onions are translucent.
Add in the cauliflower and stock, bring to a boil, reduce heat to med/low and cook until cauliflower is very tender, about 18 minutes.
The soup is ready to be pureed at this point, if you like a little texture hold back about a cup of the veggies to stir into the pureed mixture, add in the cream and put back on the heat to warm through.
Top with cheddar cheese, bacon and chives.