Creamy Cauliflower & Potato Soup
- 1 tablespoon olive oil
- 4 oz pancetta, minced
- 2 leeks, sliced
- 4 russet potatoes, peeled and cut into 2 inch chunks
- 1 small head of cauliflower, florets removed
- 4 cups clam stock,or chicken or veggie(I used chicken)
- kosher salt, to taste
- freshly ground pepper, to taste
In a dutch oven or heavy pot, heat olive oil over medium-low heat. Add the pancetta and leeks and cook until the pancetta has browned and the leeks are wilted and transparent, about 5 to 7 minutes. Reserve 1/4 cup of the pancetta and leeks for garnish and leave the rest in the pot.
Add the potatoes, cauliflower, and clam stock. Bring to a boil, then lower heat to a simmer. Cook until the potatoes are tender.
Working in batches, puree the soup in a blender. Return soup to the pot and season to taste with salt and pepper. Add a little more stock if the soup is too thick.
Serve the soup hot and garnished with reserved pancetta and leeks.