Cauliflower and Leek Chowder

Picture potato and leek soup, but with cauliflower and no potatoes.  Plus there is bacon in this recipe, and everything tastes better with bacon.


6 Slices Bacon, cooked crisp, crumbled

2 T Butter

2T Bacon Grease (can use more butter)

1 tsp. Cumin

1 tsp. Dried Thyme

1/2 tsp. Dried Ground Sage

Salt and Pepper

2 Celery Stalks, diced small

3 Carrots, diced small

3 Leeks, washed and diced small

2 Cloves Garlic, minced

1 Head Cauliflower, florets removed, rough chopped

1/3 C Flour

6 C Chicken Broth (can use vegetable)

1 C Whole Milk

2 Bay Leaves


-In large pot over medium heat, melt butter and grease.  Add in cumin, sage, thyme, salt and pepper.  Add in carrot, celery, garlic and leek.  Cook 5 minutes.

-Add in cauliflower, cook an additional 5 minutes.  Toss in flour, stir to coat veggies.  Cook about 3 minutes.

-Stir in broth and milk, increase temperature to medium/high and bring to boil.  Boil about 6 minutes, cover, reduce temperature and simmer 45 minutes to an hour, or until vegetables are soft.

-Pour in half of bacon crumbs prior to serving.  Serve with additional bacon crumbs.  Enjoy!



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