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Gluten-Free Cauliflower, Leek and Bacon Soup

Need a gluten-free option? Here’s a yummy, gluten-free alternative to potato leek soup.

(This recipe is from Lehman’s Diamond Jubilee Cookbook, no longer in print.)


  • 1 head cauliflower
  • 8 C. chicken broth
  • 2 large leeks
  • 10 strips bacon
  • Salt and pepper, to taste


  1. Cut the cauliflower and leek into small pieces. Place pieces into a pot with the broth. Boil on medium heat for 1 to 1 1/2 hours, until vegetables are tender. Puree with an immersion blender or regular countertop blender.
  2. Cook the bacon and then cut into pieces. Add the bacon pieces to the soup and cook on low for 30 minutes.
  3. Add salt and pepper to taste.
  • Author: Alyssa Salsburey

Keywords: gluten free soups, lehmans cookbook, lehmans diamond jubilee cookbook