Categories: Soup
Ingredients
- 6 bacon slices, chopped
- 1 cup chopped leek
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 8 cups chopped cauliflower florets and stems
- 3 cups chicken stock
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup half-and-half
- 2 oz. sharp cheddar cheese, shredded
- 3 tbsp. chopped fresh chives
Directions
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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 tbsp. drippings in pan; discard remaining drippings.
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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.
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Remove 1 cup vegetables with a slotted spoon; finely chop.
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Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid; 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 veggies; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese and chives.