Fast and Easy Winter Soup – Potato, Cauliflower and Leek w Bacon – Gluten and Dairy free!

I don’t post recipes often, well, because I don’t cook that often. But when I find something that is yummy, fast and can be easily made in batches for freezing I feel that my fellow moms will appreciate the time saver.

This recipe is dairy free and gluten free however, I served it with dinner buns which aren’t. If you wanted to get really fancy you could sprinkle with some shredded sharp cheddar before serving or grated carrot would add color too if you want to skip the cheese.

Here is my Potato, Cauliflower and Leek Soup w Bacon.

Ingredients:

4-5 strips of thick cut bacon – diced
2 large leeks – sliced
3 stalks celery – sliced
one med. onion – diced
1lb potatoes – cubed
2-3 bay leaves
1 head cauliflower – rough chopped
S&P to taste
a wee shake of coriander seed (optional)
about 2 liters chicken or vegetable stock

Prep time 10 min, cook time 20 min

Instructions:

In large soup pot, saute bacon until cooked do not drain. Add onion, celery and leek and cook until soft. Add in the rest of your veg. Pour in enough stock to cover the veg and add in your bay leaves and seasonings. Cook until the potatoes are soft – about 20 min.

Remove 1/2 the soup and puree in a blender, add back to pot stir and serve. I like to keep my soup chunky so I don’t puree it all but you could if you like a smoother soup. I love this as it allows for a thick, creamed soup without actually using cream or flour. If you find your soup is too watery, just simmer until it is reduced to a consistency you prefer…in reverse, if it is too thick just ad a little water or left over stock.

You can make this soup in big batches by doubling the recipe. It freezes well, just thaw, heat, stir well and serve.

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