2 meanwhile in 10 inch skillet cook bacon until crisp. Meanwhile cook bacon in a large skillet set over medium heat for 5 min or until crispy. In a large pot of boiling salted water cook cauliflower for 5 min. Bacon to a plate lined with paper towel and set aside. Steps 1 in large saucepan or dutch oven heat oil over medium heat.

Using blender or handheld immersion blender puree soup. Set the instant pot to manual pressure and cook for 10 minutes. Remove bacon leaving the rendered fat in the pan roughly chop and set it aside. Discard all but 2 tsp 10 ml fat. Switch to grill on medium high heat for a further 3 to 5 minutes or until crispy.

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. In a medium pan or your instant pot heat the olive oil over medium heat. Blend the soup with an immersion blender or hand mixer. Add potato and cauliflower to pot and season with salt and pepper. 3 remove soup from heat.

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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. Set aside in bowl. Boil on medium heat for 1 to 1 5 hours until tender. Place the cauliflower and leek into the pot with the chicken broth. When the soup mix has 20 minutes remaining place the bacon on a baking tray season with salt and pepper.

Place bacon in a large heavy bottomed pot over medium high and cook until crispy and browned on both sides. Season with salt and pepper. Add leeks garlic and shallot. Add in the cauliflower and bone broth. Add leeks and shallots to pot and saute together in the rendered fat for a good 8 to 10 minutes.

Set aside on paper towels. Add leeks to remaining bacon in pan and cook stirring often for 4 5 minutes until tender add cauliflower potatoes and stock to pan. Cook 5 minutes stirring. Use an immersion blender to puree the vegetables to create a smooth soup. Step 2 remove the soup from heat.

Add garlic and cook until fragrant 1 minute more. Add broth bring to a boil then. Drain on paper towels. In a medium sized pot add the cauliflower leek stock paprika and onion powder. Directions step 1 heat the olive oil and butter in a large pot over medium heat and saute the leeks cauliflower and garlic for.

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Bring to the boil and allow to simmer for 1 hour. Bring to the boil and allow to simmer for 1 hour. Add garlic and cook until fragrant 1 minute more. Set aside on paper towels. Place bacon in a large heavy bottomed pot over medium high and cook until crispy and browned on both sides.

Directions step 1 heat the olive oil and butter in a large pot over medium heat and saute the leeks cauliflower and garlic for. 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. 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. Using blender or handheld immersion blender puree soup. 2 meanwhile in 10 inch skillet cook bacon until crisp.