"After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving." -Julie Blum, Mollusk, VAChoose sweet potatoes, which are a great source of beta-carotene, disease-fighting antioxidants and vitamin A. They're also full of fiber, which will keep you feeling full longer than white potatoes. Adding cauliflower is a great way to lightly thicken the soup without adding fattening cream.

Julie Blum, Mollusk, VA
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.

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  • Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.

  • Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.

Nutrition Facts

227 calories; calories from fat 31%; fat 7.7g; saturated fat 1.5g; mono fat 2.6g; poly fat 1g; protein 9.1g; carbohydrates 39g; fiber 5.4g; cholesterol 4mg; iron 2.3mg; sodium 629mg; calcium 90mg.