Creamy Cauliflower, Leek & Potato Soup

Our lighter version of this comfort soup combines potatoes with cauliflower for a nutritious base that's brimming with flavor. Freshly made turkey bacon bits top off this cauliflower and leek soup for an incredibly indulgent lunch.
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Low fat creamy cauliflower, leek and potato soup recipe

Creamy Cauliflower, Leek & Potato Soup

Find more like this cauliflower potato soup here.

Nutritional Bonus: Cauliflower, a cruciferous vegetable, contains an array of phytonutrients including beta-carotene, quercetin and ferulic acid, all of which help reduce oxidative stress in the body.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 tsp olive oil
  • 1 1/2 cups thinly sliced leeks, white and light green parts only
  • 4 cloves garlic, minced
  • 1 large Russet or Yukon gold potato, peeled and diced
  • 3 1/4 cups chopped cauliflower florets
  • 2 cups low-sodium chicken broth
  • 1/4 tsp fresh ground black pepper, plus additional to taste
  • Olive oil cooking spray
  • 2 1-oz slices all-natural, nitrite-free turkey bacon (TRY: Applegate Organic Turkey Bacon)
  • 1/2 cup shredded cheddar cheese, divided
  • 2 scallions, thinly sliced

Preparation

  1. In a large saucepan, heat oil on medium-low. Add leeks and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Add potato, cauliflower, broth, 1 cup water and pepper and increase heat to bring to a boil; reduce heat to low, cover and simmer until potatoes and cauliflower are very tender, 20 minutes. Remove from heat.
  2. Meanwhile, mist a medium skillet with cooking spray and heat on medium-high. Add bacon and cook, turning once, until golden brown and cooked through to desired crispness. Transfer to a paper towel–lined plate to drain. Chop and set aside.
  3. With an immersion blender, purée soup until smooth. (Alternatively, carefully transfer soup to a blender, in batches if necessary, remove plastic stopper from lid, cover with a kitchen towel and purée until smooth; return to saucepan.) Place saucepan on low and stir in 1/4 cup cheese until melted. Season with additional pepper, if desired. Ladle soup into serving bowls and top with remaining 1/4 cup cheese, bacon and scallions, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup soup, 1 tbsp cheese, 1 tbsp turkey bacon, 2 tsp scallions
  • Calories: 204
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 15 mg
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 260 mg
  • Sugar Content: 4 g