INGREDIENTS
1 tsp
olive oil and 1 tsp butter (or 2 tsp of oil)
1 1/2 cups
thinly sliced leeks (I used more white than green to keep the soup white)
4 cloves
garlic, minced
3 cups
Yukon gold potatoes, peeled and diced
4 1/2 cups
chopped cauliflower florets
4 cups
low-sodium chicken broth
1/4 tsp
fresh ground black pepper, plus additional to taste
12
slices (or 1 package) of all-natural, nitrite-free turkey bacon cooked and diced
shredded cheddar cheese (omit for dairy free)
2
scallions, thinly sliced
optional, but recommended (1/3 cup of coconut milk)