This hearty dinner dish is the perfect midweek treat! Not only is it super tasty and easy to whip up, but it’s also incredibly budget-friendly thanks to the super straight-forward ingredients list.
While this one makes for a perfectly wholesome dinner for the whole family, it’s also great for serving up to smaller crowds of just one or two. Plus, the salty pieces of bacon sat on top of the creamy soup are definitely the best way to complement the flavour overall. Yum!
- 1 tablespoon olive oil
- 250g 97% fat-free bacon, finely chopped
- 3 garlic cloves, crushed
- 2 leeks, halved, washed, thinly sliced
- 1/4 cauliflower, trimmed, cut into small florets
- 500g Sebago potatoes or Desiree potatoes, peeled, diced
- 6 cups chicken style liquid stock
- 1/4 cup light thickened cream
- Toasted wholegrain bread, to serve
- Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.
- Add remaining 2 teaspoons oil, garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.
- Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with toast.