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
- Heat oil and add the bacon. Once cooked, remove and leave to rest on a paper towel.
- 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.
- Add cauliflower, potatoes and stock. Partially cover.
- Increase heat to a boil and then simmer for about 35 minutes. Cool.
- Blend soup until smooth.
- Return to heat and add the bacon and cream.