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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving. -Julie Blum, Mollusk, VA Ingredients:
1 tablespoon olive oil |
3 cups finely chopped leek (about 4 leeks) |
5 cups fat-free, less-sodium chicken broth |
3 cups (2-inch) cubed peeled yukon gold or red potato |
3 cups (2-inch) chopped cauliflower florets |
1 cup fat-free milk |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 (14 3/4-ounce) can cream-style corn |
3 bacon slices, cooked and crumbled (drained) |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
2. Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
3. Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.
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