Remove bacon leaving the rendered fat in the pan roughly chop and set it aside. In a medium pan or your instant pot heat the olive oil over medium heat. 2 meanwhile in 10 inch skillet cook bacon until crisp. Season with salt and pepper. Add in the cauliflower and bone broth.

In a medium sized pot add the cauliflower leek stock paprika and onion powder. Bring to the boil and allow to simmer for 1 hour. Directions step 1 heat the olive oil and butter in a large pot over medium heat and saute the leeks cauliflower and garlic for. Cook 5 minutes stirring. Set aside in bowl.

Drain on paper towels. Blend the soup with an immersion blender or hand mixer. Add potato and cauliflower to pot and season with salt and pepper. Switch to grill on medium high heat for a further 3 to 5 minutes or until crispy. Add leeks to remaining bacon in pan and cook stirring often for 4 5 minutes until tender add cauliflower potatoes and stock to pan.

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Add leeks garlic and shallot. Bacon to a plate lined with paper towel and set aside. Add broth bring to a boil then. Set aside on paper towels. When the soup mix has 20 minutes remaining place the bacon on a baking tray season with salt and pepper.

Discard all but 2 tsp 10 ml fat. Place bacon in a large heavy bottomed pot over medium high and cook until crispy and browned on both sides. Step 2 remove the soup from heat. Add leeks and cook until golden 4 minutes. Boil on medium heat for 1 to 1 5 hours until tender.

Place the cauliflower and leek into the pot with the chicken broth. Add garlic and cook until fragrant 1 minute more. Using blender or handheld immersion blender puree soup. Thick and buttery from the potatoes creamy from the cauliflower and topped with a flavorful kick with the bacon bits this potato cauliflower and leek soup with smoky bacon bits and fried sage is the perfect go to comfort soup to warm you up on a cold night. Set the instant pot to manual pressure and cook for 10 minutes.

If you don t have an immersion blender you can take the vegetables out and puree in a normal blender and then put it back into the pot. Add leeks and shallots to pot and saute together in the rendered fat for a good 8 to 10 minutes. Meanwhile cook bacon in a large skillet set over medium heat for 5 min or until crispy. 3 remove soup from heat. Steps 1 in large saucepan or dutch oven heat oil over medium heat.

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Use an immersion blender to puree the vegetables to create a smooth soup. Use an immersion blender to puree the vegetables to create a smooth soup. If you don t have an immersion blender you can take the vegetables out and puree in a normal blender and then put it back into the pot. Place the cauliflower and leek into the pot with the chicken broth. Discard all but 2 tsp 10 ml fat.

Steps 1 in large saucepan or dutch oven heat oil over medium heat. Add leeks garlic and shallot. Drain on paper towels. In a medium sized pot add the cauliflower leek stock paprika and onion powder. Remove bacon leaving the rendered fat in the pan roughly chop and set it aside.