Recipe: Cauliflower, Potato & Bacon Soup

It can be so exciting coming up with variations to your traditional soup flavours. Gone are the days where the choices were pumpkin soup, tomato soup and mushroom soup – now there are always countless flavours to choose from. It’s great making soup too – although it seems time-consuming, it’s actually really easy when you can just chuck a bunch of stuff in a pot and leave it to simmer for a few hours! It’s a super cost-efficient meal as well; I always like to make a big batch and then freeze a few containers worth so that it gives me some meals in the future. Feel free to omit the bacon if you want this recipe to be vegetarian.


  • 1 T oil
  • 1 c bacon
  • 3 garlic
  • 2 leeks
  • 1 cauliflower
  • 500 g potatoes
  • 6 c chicken stock
  • 1/4 c cream


  1. Heat oil and add the bacon. Once cooked, remove and leave to rest on a paper towel.
  2. Add garlic and leek to the same pan (don’t wash it out, the bacon juices give it flavour) and cook for about 5 minutes.
  3. Add cauliflower, potatoes and stock. Partially cover.
  4. Increase heat to a boil and then simmer for about 35 minutes. Cool.
  5. Blend soup until smooth.
  6. Return to heat and add the bacon and cream.

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