Creamy Cauliflower, Leek & Potato Soup

Reposted from CleanEatingMag.com

By Cara Lyons

First Line Therapy Servings:

1 Serving = 1/4 Recipe (1 cup of soup, 1 Tbsp cheese, 1 Tbsp bacon, 2 tsp scallions)

1/2 Protein (0.5), 2 1/2 Category 1 Vegetables (2.5), 1/2 Category 2 Vegetable (0.5), 1/2 Oil (0.5)

TIP: For a dairy free version, omit the Mozzarella cheese (or choose a vegan option) and count 1 serving as 1/4 protein instead of 1/2 protein.

Serves: 4
Hands-on time: 30 minutes
Total time: 45 minutes

INGREDIENTS:

• 2 tsp olive oil
• 1 1/2 cups thinly sliced leeks, white and light green parts only
• 4 cloves garlic, minced
• 1 large Russet or Yukon gold potato, peeled and diced
• 3 1/4 cups chopped cauliflower florets
• 2 cups low-sodium chicken broth
• 1/4 tsp fresh ground black pepper, plus additional to taste
• Olive oil cooking spray
• 2 1-oz slices all-natural, nitrite-free turkey bacon (TRY:  http://www.applegate.com/products/organic-turkey-bacon/)
• 1/2 cup shredded low-fat mozzarella cheese, divided (First Line Therapy Modification- original recipe called for cheddar cheese)
• 2 scallions, thinly sliced

INSTRUCTIONS:

1. In a large saucepan, heat oil on medium-low. Add leeks and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Add potato, cauliflower, broth, 1 cup water and pepper and increase heat to bring to a boil; reduce heat to low, cover and simmer until potatoes and cauliflower are very tender, 20 minutes. Remove from heat.
2. Meanwhile, mist a medium skillet with cooking spray and heat on medium-high. Add bacon and cook, turning once, until golden brown and cooked through to desired crispness. Transfer to a paper towel–lined plate to drain. Chop and set aside.
3. With an immersion blender, purée soup until smooth. (Alternatively, carefully transfer soup to a blender, in batches if necessary, remove plastic stopper from lid, cover with a kitchen towel and purée until smooth; return to saucepan.) Place saucepan on low and stir in 1/4 cup cheese until melted. Season with additional pepper, if desired. Ladle soup into serving bowls and top with remaining 1/4 cup cheese, bacon and scallions, dividing evenly.

Nutrients per serving (1 cup soup, 1 tbsp cheese, 1 tbsp turkey bacon, 2 tsp scallions): Calories: 204, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 29 g, Fiber: 4 g, Sugars: 4 g, Protein: 13 g, Sodium: 260 mg, Cholesterol: 15 mg