Cauliflower Potato Leek Soup Recipe | Umami

Ingredients

• ½ pound bacon, (diced)
• 2 leeks, (halved lengthwise and sliced ½ inch thick, white and light green parts only)
• 4 large cloves garlic, (sliced)
• Kosher salt
• 5 cups low-sodium chicken broth
• 1 head cauliflower (1½–2 pounds, cut into florets, 8–10 cups)
• 1 pound Yukon gold potatoes (about 3 medium potatoes, peeled and diced, ~3 cups)
• 2 tablespoon whole-grain or stone ground mustard
• 1 tablespoon Dijon mustard
• 2 cups whole milk
• ¼ –½ teaspoon white pepper, (optional)
• Chopped chives (for garnish, optional)