- 6
- 30 mins
- 40 mins
Ingredients
- 6 bacon slices, chopped
- 1 cup chopped leek
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb] head)
- 3 cups unsalted chicken stock
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup half-and-half
- 2 oz sharp cheddar cheese, shredded )about 1/2 cup)
- 3 Tbsp chopped fresh chives
Preparation
Step 1
Cook, bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 Tablespoon drippings in pan; discard remaining drippings.
Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.
Remove 1 cup vegetables with a slotted spoon; finely chop.
Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minutes and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.