Made with fairlife® Whole Ultra-Filtered Milk
Preheat oven to 400°.
Put the cut, unpeeled (skin-on) potatoes at the center of a large baking sheet coated in non-stick spray. toss the potatoes in 1.5 tablespoons olive oil and 1/2 teaspoon kosher salt. spread across the baking sheet and bake for 30-35 minutes or until lightly browned.
Meanwhile separate the peels from the remaining potatoes and put the cut potatoes in a bowl of cold water until ready to use. heat the remaining 1 tablespoon olive oil over medium heat in a large stock pot.
Add the diced pancetta or bacon and potato peels to the pot and cook until crispy (about 10 minutes). when done, transfer the pancetta or bacon and potato peels to a small plate lined with paper towel (set aside) and reduce the heat beneath the pot to low.
Add the leeks and garlic to the pot with the residual fat and let soften slightly (about 3 minutes). then add the cauliflower, peeled potatoes (drained of cold water), 3 teaspoons salt, black pepper, broth, and fairlife® whole ultra-filtered milk. bring to a gentle simmer (below boiling) over medium-low heat and let cook 15-20 minutes or until the potatoes and cauliflower are very tender. when done, reduce heat to low.
Using a conventional or immersion blender, blend the entire contents of the pot until very smooth. then add the skin-on roasted potato chunks. serve with the crispy pancetta-potato peel mixture on top plus additional toppings as desired.
freezer instructions: omit the potato peels in step 4 and simply add the cooked pancetta or bacon back to the soup when you add the cubed, roasted potatoes in step 6. fully prepare the soup, let cool off-heat for 20-30 minutes, then store and freeze in an airtight container for 2-3 weeks. re-heat by letting sit at room temperature for 1-2 hours, then transfer to a pot and warm over medium-low heat.