Ingredients

• 1 tablespoon olive oil
• 2 slices turkey bacon , chopped
• 0.5 cups chopped onion
• 0.5 cups sliced celery
• 2 cloves garlic , minced
• 2 cups low-sodium chicken broth
• 1 medium russet potato , peeled and chopped
• 4 cups coarsely chopped cauliflower florets
• 0.75 teaspoons salt
• 1 cup low-fat milk
• 1 , 10 ounce
• 1 teaspoon lemon zest
• ground black pepper to taste
• 2 tablespoons fresh celery leaves

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

Nutrition per serving