Cauliflower Cheese Soup with Bacon and Chicory

Cauliflower cheese soup made with bacon and chicory and a hit of mustard makes a filling meal in itself

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  • Serves 6-8

  • Prep time 15 mins

  • Cooking time 30 mins

  • Total time 45 mins

  • Skill level Easy

  • Calories 434-325 per serving

  • Freeze yes
  • Prepare ahead yes


  • 50g (2oz) butter
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 2 heads cauliflower, cut into florets
  • 2 potatoes, peeled and cut into chunks
  • 2tbsp Dijon mustard
  • 850ml (1½pt) hot chicken stock
  • 300ml (½pt) milk
  • 200g (7oz) very strong Cheddar cheese
  • 8-10 slices streaky bacon
  • 8-10 red chicory leaves, shredded


  1. Melt the butter in a large saucepan and add the onion and garlic. Cook gently without colouring for 10 minutes until softened, then add the cauliflower, potatoes and mustard and cook for a minute before adding the stock and milk.

  2. Bring everything to a gentle simmer, then cook for 15 minutes or so until the potato and cauliflower are tender, add some seasoning and the cheese then whizz in a blender until smooth. Keep warm while you grill the bacon until very crisp, then crumble on top of the soup with the chicory and serve.