Cream-LESS Creamy Cauliflower & Leek Soup

This is has an amazing baked potato soup taste without all the cheese, cream and carbs. It's a tasty way to sneak a few more servings of veggies in as well.

Ingredients

1 tablespoon extra-virgin olive oil
1 leek, washed and dried, thinly sliced
6 cups organic chicken stock
1 small cauliflower, chopped into bite-size pieces
2 russet potatoes, diced
1 bay leaf
3/4 cup aged cheddar cheese 
1 Pinch sea salt and freshly ground black pepper

Directions

Heat the olive oil over medium heat

Add: Sliced bacon saute until crispy. 

Remove set aside on paper towel for garnish.

In the bacon oil, saute the leeks until soft

Add: Chicken Stock (This de-glazes the pot)

Add: the cauliflower, potatoes, bay leaf

Simmer 15 to 20 minutes, until the veggies are fork-tender.

Remove the pot from the heat.

Remove bay leaf 

Use emerson blender or food processor to puree soup in pot.Add Add: Aged Cheddar cheese, sea salt and freshly ground black pepper.

Keep on very low heat and whisk in cheese as it melts.

**GARNISH IDEAS

Fresh chives, sliced

Crumbled nitrate free lean bacon