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Prep Time
10 mins
Total Time
50 mins


2 tbsp
olive oil, divided
30 mL
onion, diced
1 bag
pre-cut leeks
250 g
2 cloves
garlic, minced
8 1/2 cups
cauliflower florets, divided
2 L +
white potato, peeled and chopped
2 cartons
reduced sodium chicken broth
1.8 L
1/4 tsp
each salt and pepper
1 mL
1/4 cup
15% table cream
60 mL
1 3/4 oz
pancetta, diced
50 g
3 tbsp
45 mL
3 tbsp
balsamic vinegar
45 mL
3 tbsp
finely chopped fresh chives
45 mL


Step 1

In a large stockpot, heat 1 tbsp (15 mL) olive oil over medium heat. Add onion, leeks and garlic and cook, stirring often, until softened, 5 min. Add 8 cups (2 L) cauliflower, potato, chicken broth, salt and pepper and simmer until potatoes are tender, about 25 min. Let cool slightly. Fill a blender 2/3 full and purée soup in batches until smooth. Return to stockpot and stir in cream.

Step 2

In a microwavable bowl, add 2 tbsp (30 mL) of water and remaining 1/2 cup (125 mL) cauliflower. Cook on MEDIUM to soften, 1 to 2 min. Strain and set aside. In a small skillet, heat remaining oil over medium-high heat. Add pancetta and sauté until edges are crispy. Transfer to paper towel–lined plate. Add sugar and vinegar to skillet and cook, stirring occasionally, until sugar dissolves and vinegar starts to boil and thicken, about 3 min. Set aside. In another bowl, mix together reserved pancetta and cauliflower with chives. Set aside.

Step 3

Divide soup among 8 serving bowls. Garnish each bowl with equal parts pancetta mixture and then drizzle with balsamic caramel to serve.


You can prepare this soup two days in advance. Store it in a sealed container and refrigerate until ready to use.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
7 g
Saturated Fat:
2 g
20 g
3 g
10 mg
7 g
750 mg
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