Soup Season is here and we couldn’t be more ready!
Leeks are a favorite late season crop that add so much depth of flavor to everything they touch, especially soup! We had a bumper crop this year so I’m excited to experiment with leeks this winter…
Straight up Potato Leek soup is divine, so I wasn’t sure if I should mess with it… but I did because I can’t help hiding extra veggies in all my meals.
So, here’s a soup that’s every bit as delicious with some added protein and veggie power. But it all starts with bacon, so don’t worry, this is definitely scores high on the flavor meter.
Ingredients
Bacon- 1 lb locally raised
Leeks- Three large or four medium leeks
Thyme- few fresh sprigs or 2 tsp dry
Bay Leaf- 1-2
Potatoes- 4 medium-sized, peeled and cubed
Cauliflower- half to a full head, cut up
(or 2 cups Zucchini, shredded)
Any White Beans- ~ 1 cup
Chicken Stock- 3-4 Cups
Salt + White Pepper to taste
2 Tbsp Cream Cheese – optional
Directions
Soak and cook beans until soft (or used canned). Fry the bacon on low until crispy. Set bacon to drain. Use bacon fat to sauté leeks, on medium low for 5-7 minutes. Add in potatoes, cauliflower or zucchini, thyme and bay leaves. Pour in chicken stock. Simmer until everything is well cooked, 20+ minutes. Fish out bay leaf and thyme sprigs. Add in cream cheese. Use an immersion blender (or blender) to puree soup, or leave chunky if preferred.
Garnish with cream, microgreens, fried leeks, bacon, kale chips, etc… Delicious with homemade sourdough!
I’ve got more Forks in the Dirt “Veggie Heavy” Recipes over on my RECIPES PAGE. I hope you love this soup as much as we do, let me know what you think of the added cauliflower and white beans.
Dig In,
Michelle
The recipe does not say when to add the cauliflower, do I cook it with the leeks, or do I add it when I add the chicken broth?
I just saw this! I’m sure you figured it out but you can add the cauliflower with the broth and potatoes. Happy Soup slurping!