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!