If you don t have an immersion blender you can take the vegetables out and puree in a normal blender and then put it back into the pot. Bring to the boil and allow to simmer for 1 hour. Cut the cauliflower and leek into small pieces. Place bacon in a large heavy bottomed pot over medium high and cook until crispy and browned on both sides. 3 remove soup from heat.

Remove bacon leaving the rendered fat in the pan roughly chop and set it aside. Drain on paper towels. Directions step 1 heat the olive oil and butter in a large pot over medium heat and saute the leeks cauliflower and garlic for. Blend the soup with an immersion blender or hand mixer. Add leeks to remaining bacon in pan and cook stirring often for 4 5 minutes until tender add cauliflower potatoes and stock to pan.

Meanwhile cook bacon in a large skillet set over medium heat for 5 min or until crispy. Step 2 remove the soup from heat. Add in the cauliflower and bone broth. In a medium sized pot add the cauliflower leek stock paprika and onion powder. In a medium pan or your instant pot heat the olive oil over medium heat.

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Add leeks and cook until golden 4 minutes. Set the instant pot to manual pressure and cook for 10 minutes. Bacon to a plate lined with paper towel and set aside. Add garlic and cook until fragrant 1 minute more. Add potato and cauliflower to pot and season with salt and pepper.

Switch to grill on medium high heat for a further 3 to 5 minutes or until crispy. Use an immersion blender to puree the vegetables to create a smooth soup. In a large pot of boiling salted water cook cauliflower for 5 min. Thick and buttery from the potatoes creamy from the cauliflower and topped with a flavorful kick with the bacon bits this potato cauliflower and leek soup with smoky bacon bits and fried sage is the perfect go to comfort soup to warm you up on a cold night. When the soup mix has 20 minutes remaining place the bacon on a baking tray season with salt and pepper.

Place the cauliflower and leek into the pot with the chicken broth. Discard all but 2 tsp 10 ml fat. Sauté the garlic onions and leeks until translucent. Add broth bring to a boil then. Set aside in bowl.

2 meanwhile in 10 inch skillet cook bacon until crisp. Boil on medium heat for 1 to 1 5 hours until tender. Add leeks garlic and shallot. Add leeks and shallots to pot and saute together in the rendered fat for a good 8 to 10 minutes. Cook 5 minutes stirring.

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Season with salt and pepper. Season with salt and pepper. 2 meanwhile in 10 inch skillet cook bacon until crisp. Place the cauliflower and leek into the pot with the chicken broth. Switch to grill on medium high heat for a further 3 to 5 minutes or until crispy.

Cook 5 minutes stirring. Add leeks and cook until golden 4 minutes. Meanwhile cook bacon in a large skillet set over medium heat for 5 min or until crispy. Remove bacon leaving the rendered fat in the pan roughly chop and set it aside. If you don t have an immersion blender you can take the vegetables out and puree in a normal blender and then put it back into the pot.