Ingredients
3 tbsp. extra-virgin olive oil
2 leeks, cleaned and white and light green parts thinly sliced
5 cloves garlic, minced
1 russet potato, peeled and chopped
1 large head cauliflower, cut into florets
Kosher salt
Freshly ground black pepper
2 c. low-sodium chicken broth
Chopped chives, for garnish
Crumbled bacon, for garnish
Preparation
Step 1In a large pot over medium heat, heat olive oil. Add leeks and cook until golden, 4 minutes. Add garlic and cook until fragrant, 1 minute more.Step 2 Add potato and cauliflower to pot and season with salt and pepper. Add broth, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes. Step 3Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.) Step 4Season with salt and pepper to taste, then ladle into bowls and garnish with chives and bacon before serving.
