Cauliflower Leek Soup with Mushrooms (pssttt and BACON)

Thanks to Susan at “The Primal Recipe” for this magnificent winter soup recipe. Make sure you stop by her site and see the wonderful recipes she has to offer. I just made it today and I have to admit it was quick, easy and SO delicious!


  • 1 head cauliflower, chopped
  • 1 pound of mushrooms, I used baby bellas
  • 3 leeks – slice the white and light green for use
  • 2 cloves garlic, chopped or pressed
  • 5 cups chicken broth
  • 4 slices bacon (optional, but probably spectacular!)
  • coconut oil
  • dab of grass fed butter
  • sea salt and pepper


  1. If using bacon, fry in frying pan until slightly crispy. Chop into small pieces and set aside. Keep bacon grease.
  2. Sautee mushrooms in 1/3 of the bacon grease. If you need more oil (or are not using bacon) then add coconut oil. Set aside when cooked.
  3. In a stockpot, add the remainder of the bacon grease and some additional coconut oil.
  4. Add garlic and leeks and cook for 5 minutes on medium heat.
  5. Add cauliflower and chicken broth to the leeks and cook for approximately 20 minutes or until cauliflower is tender.
  6. Remove from heat and, in batches, add to blender to puree until smooth.
  7. Return to pot and stir in mushrooms and bacon.
  8. Add a dab of butter and some sea salt and pepper and you are ready to go!

2 thoughts on “Cauliflower Leek Soup with Mushrooms (pssttt and BACON)

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