Cauliflower Leek Soup with Parmesan and Bacon
This velvety soup can be made a day or two in advance and refrigerated. Reheat over medium heat.


  • 3 pieces bacon, chopped
  • 2 leeks (1 1/2 – 2 cups), chopped (can use sweet onion)
  • Florets from 1 large head cauliflower
  • 1 quart chicken stock
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup freshly grated Parmesan, plus extra for garnish if desired
  • 1/4 cup plain Greek yogurt or sour cream (I like 2% or whole milk versions)
  • Kosher salt


  1. Cook bacon in a large, heavy pot over medium-high heat until crisp. Remove from pot and reserve.
  2. Add the leeks to the pot and sauté, stirring occasionally, over medium-high heat until softened, 4-5 minutes.
  3. Add the cauliflower, chicken stock, and cayenne. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until cauliflower is very tender.
  4. Puree the soup in batches in a blender or food processor or with an immersion blender.
  5. Stir in the Parmesan, Greek yogurt, and salt to taste. (I start with a 1/2 teaspoon of Kosher salt, then check and add another 1/2 teaspoon typically. Amount will depend on individual taste and the type of broth or stock you use.)
  6. Ladle into bowls and sprinkle with reserved bacon and extra Parmesan cheese.

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