When is a potota not a potato? When it’s a fauxtato! Try this wonderfully delicious cauliflower and leek based soup. You’ll convince any potato lover that this soup contains a few spuds.
4 strips bacon, diced
½ cup chopped leeks
½ cup diced celery
2 cups cauliflower florets and chunked cauliflower stem, about ½ inch in size
2 cups chicken bone broth
1 (227g/8 oz) package cream cheese, softened
½ tsp fish sauce (optional)
1½ tsp fine sea salt
½ tsp ground black pepper
Avocado oil or extra-virgin olive oil, for drizzling
Fresh thyme leaves, for garnish
- Fry the bacon in a large saucepan or Dutch oven over medium-high heat until crisp, about 4 minutes. Remove the bacon from the pan and set aside, leaving the drippings in the pan. To the pan, add the leeks, celery, and cauliflower pieces. 5 minutes, or until the leeks are soft.
- Pour in the chicken broth and cook for 10 minutes over medium heat, or until the vegetables are tender. In a food processor, puree 1/2 cup of the cooked cauliflower mixture and the cream cheese until smooth. (This will aid in the thickening of the soup.)
- Return the puree and vegetables to the pan. Add the fish sauce (if using), salt, and pepper to taste. Season with salt and pepper to taste. Allow the soup to heat through without allowing it to boil. Drizzle the soup with oil and garnish with thyme and the reserved bacon.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.
6 servings per container
- Amount Per ServingCalories409
- % Daily Value *
- Total Fat
- Saturated Fat 2.5g 13%
- Sodium 1481mg 62%
- Total Carbohydrate
- Sugars 9g
- Protein 27.6g 56%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.