Loaded Cauliflower Soup

Loaded Cauliflower Soup

  • Prep time

    30 minutes

  • Cook time

    1 hour

  • Course

    Main

  • Skill level

    Beginner

  • Season

    Fall, Winter

  • Serves

    4 to 6
Chef’s notes

Inspired by loaded potato soup, this version made with cauliflower and leeks makes a the perfect fall starter or a cozy weeknight meal with some crunchy dipping bread. The pureed cauliflower adds its own creaminess, but definitely don’t skimp on the bacon and cheddar cheese toppings.

Ingredients

  • 1½ lbs. trimmed cauliflower
  • Olive oil
  • Kosher salt
  • 2 leeks
  • 2 cloves garlic
  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • 1 cup whole milk, warmed
  • 3 cups unsalted chicken stock, warmed
  • 6 strips cooked bacon, chopped
  • 2 cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • Freshly cracked black pepper
  • Chopped green onion

Special equipment

Immersion blender

Preparation

  1. Preheat oven to 350°F. Cut cauliflower into smaller florets and place in a rimmed baking dish. Drizzle with olive oil and season with salt. Cover with foil and bake on the middle rack until very tender, about an hour.

  2. Meanwhile, remove root ends and green tops of leeks, reserving white parts only. Chop leeks and wash thoroughly, removing all traces of dirt and sand. Over medium heat, melt butter in a medium pot, add leeks and a pinch of salt. Reduce heat to low, cover and steam for 10 minutes to soften, stirring occasionally; do not allow leeks to brown.

  3. Add flour to leeks and sauté for 2 minutes. Then gradually stir in warmed milk to form a roux-based white sauce. Adjust heat as needed to simmer and thicken. Do the same with the warmed chicken stock. Next, add baked cauliflower to the pot, cover and simmer for 15 minutes. Then blend the soup an immersion blender until smooth and creamy.

  4. Stir in 1½ cup of shredded cheddar cheese and ¼ cup of sour cream. Season soup to taste with salt and pepper. Serve soup in bowls and garnish with remaining cheese, sour cream, chopped bacon and chopped green onion.

Chef’s notes

Inspired by loaded potato soup, this version made with cauliflower and leeks makes a the perfect fall starter or a cozy weeknight meal with some crunchy dipping bread. The pureed cauliflower adds its own creaminess, but definitely don’t skimp on the bacon and cheddar cheese toppings.

Ingredients

  • 1½ lbs. trimmed cauliflower
  • Olive oil
  • Kosher salt
  • 2 leeks
  • 2 cloves garlic
  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • 1 cup whole milk, warmed
  • 3 cups unsalted chicken stock, warmed
  • 6 strips cooked bacon, chopped
  • 2 cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • Freshly cracked black pepper
  • Chopped green onion

Special equipment

Immersion blender

Preparation

  1. Preheat oven to 350°F. Cut cauliflower into smaller florets and place in a rimmed baking dish. Drizzle with olive oil and season with salt. Cover with foil and bake on the middle rack until very tender, about an hour.

  2. Meanwhile, remove root ends and green tops of leeks, reserving white parts only. Chop leeks and wash thoroughly, removing all traces of dirt and sand. Over medium heat, melt butter in a medium pot, add leeks and a pinch of salt. Reduce heat to low, cover and steam for 10 minutes to soften, stirring occasionally; do not allow leeks to brown.

  3. Add flour to leeks and sauté for 2 minutes. Then gradually stir in warmed milk to form a roux-based white sauce. Adjust heat as needed to simmer and thicken. Do the same with the warmed chicken stock. Next, add baked cauliflower to the pot, cover and simmer for 15 minutes. Then blend the soup an immersion blender until smooth and creamy.

  4. Stir in 1½ cup of shredded cheddar cheese and ¼ cup of sour cream. Season soup to taste with salt and pepper. Serve soup in bowls and garnish with remaining cheese, sour cream, chopped bacon and chopped green onion.

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Save this recipe

Loaded Cauliflower Soup

Recipe by: Jenny Nguyen-Wheatley
Loaded Cauliflower Soup
  • Prep time

    30 minutes

  • Cook time

    1 hour

  • Course

    Main

  • Skill level

    Beginner

  • Season

    Fall, Winter

  • Serves

    4 to 6
Chef’s notes

Inspired by loaded potato soup, this version made with cauliflower and leeks makes a the perfect fall starter or a cozy weeknight meal with some crunchy dipping bread. The pureed cauliflower adds its own creaminess, but definitely don’t skimp on the bacon and cheddar cheese toppings.

Ingredients

  • 1½ lbs. trimmed cauliflower
  • Olive oil
  • Kosher salt
  • 2 leeks
  • 2 cloves garlic
  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • 1 cup whole milk, warmed
  • 3 cups unsalted chicken stock, warmed
  • 6 strips cooked bacon, chopped
  • 2 cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • Freshly cracked black pepper
  • Chopped green onion

Special equipment

Immersion blender

Preparation

  1. Preheat oven to 350°F. Cut cauliflower into smaller florets and place in a rimmed baking dish. Drizzle with olive oil and season with salt. Cover with foil and bake on the middle rack until very tender, about an hour.

  2. Meanwhile, remove root ends and green tops of leeks, reserving white parts only. Chop leeks and wash thoroughly, removing all traces of dirt and sand. Over medium heat, melt butter in a medium pot, add leeks and a pinch of salt. Reduce heat to low, cover and steam for 10 minutes to soften, stirring occasionally; do not allow leeks to brown.

  3. Add flour to leeks and sauté for 2 minutes. Then gradually stir in warmed milk to form a roux-based white sauce. Adjust heat as needed to simmer and thicken. Do the same with the warmed chicken stock. Next, add baked cauliflower to the pot, cover and simmer for 15 minutes. Then blend the soup an immersion blender until smooth and creamy.

  4. Stir in 1½ cup of shredded cheddar cheese and ¼ cup of sour cream. Season soup to taste with salt and pepper. Serve soup in bowls and garnish with remaining cheese, sour cream, chopped bacon and chopped green onion.