Creamy Cauliflower, Leek and Potato Soup

It’s the most wonderful time of the year!!!!!!!!!  Fall has officially arrived in South Carolina....aka....the temperatures are in the 70s! {With the exception of this past weekend, in which a chili cook-off was held in Murrells Inlet in upper 80 degree weather....ummm....chili + sweating through your shirt does not equal a good time.  In any event, hubby and I have completely abandoned our summertime rituals of cooking on the grill and dining al fresco.  {Quick question--am I the only one who thinks it’s absolutely unbearable to eat outside during the Southern summers?!  The bugs, the stickiness...UGH!  My husband dies a little inside when I set the table indoors in the summer but I just can’t take it!}

So today, a healthy and clean eating soup to settle you into the cooler weather.  I loved how this soup came out thick and extremely hearty while containing mostly veggies -- only a sprinkling of turkey bacon for a little salty crunch.  I have to say, I was full after my bowl for lunch yesterday, and stayed full late into the day. If you don’t have an immersion blender to puree your soup, let it cool a little bit and throw it in a blender in batches until smooth.

Creamy Cauliflower, Leek and Potato Soup 

Clean Eating Magazine, October 2012

2 tsp extra virgin olive oil

1 1/2 c. thinly sliced leeks, white and light green parts only

4 cloves garlic, minced

1 large Yukon Gold potato, peeled and diced

3 1/4 c. chopped cauliflower florets

2 c. low sodium chicken broth

fresh ground black pepper

olive oil cooking spray

2 (one ounce) slices turkey bacon

1/2 c. shredded low fat cheddar cheese, divided

2 scallions, thinly sliced

1. In a large saucepan, heat oil on medium-low.  Add leeks and cook, stirring occasionally for 5 minutes.  Add garlic and cook, stirring, for 1 minute.  Add potato, cauliflower, chicken broth, 1c. water and pepper and increase heat to boil.  When boiling, decrease heat to low, cover and simmer until potatoes and cauliflower are very tender, 20 minutes.  Remove from heat.
2. Cook bacon in a skillet with cooking spray until crisp.  Chop and set aside.
3. Puree soup with immersion blender until smooth.  Stir in 1/4 c. cheese until melted.  Season with pepper.  Ladle soup into bowls and top with cheese, bacon and scallions.

Nutrition Facts: 1c. soup, 1 tbsp cheese, 1 tbsp bacon, 2 tsp scallions: 204 calories, 5g fat, 29g carbs, 4g fiber, 13g protein