This flavorful, creamy potato soup is hiding a big secret: cauliflower. That white powerhouse of nutrients goes well with almost any potato dish, but not quite as stealthily as in this unbelievably delicious Loaded Potato Soup.
If you can believe it, I’m not a baked potato person. I prefer my potato-to-fat ratio to be much further down the scale, like some greasy home fries, cheesy hash brown casserole, or creamy potato salad. But this soup….oh, this soup. It. Is. Divine. Which, I’m crediting largely to the respectable amount of bacon in it.
If I were to describe the flavor, I would say you can taste a lot of that creamy, starchy potato, but it’s much more savory and interesting. Not interesting in a polite way, but interesting in a what’s-that-amazing-thing-I’m-tasting way. The cauliflower is just there for moral support (and a boatload of nutrients) because, honestly, you’d never know it was in there unless I told you.
Of course, you can’t possibly consider serving this soup without loads of texture-rich toppings like shredded cheddar cheese, sliced green onions, that leftover crumbled bacon, and a dollop of sour cream. Heaven!
My 9-month-old devoured this soup and cried when her bowl was empty. So did I, on the inside, because I’m a reasonable, mature adult here.
Without further ado, let me introduce you to my favorite potato soup.
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This flavorful, creamy potato soup features a secret, healthy ingredient: cauliflower.
Ingredients
5 slices bacon
2 onions, diced (2 cups)
2 teaspoons diamond crystal kosher salt
1 teaspoon fresh ground pepper
2 – 3 russet potatoes (2 lbs), cut into 1/2- inch dice
1 head cauliflower cut into small florets (6 cups)
8 cups chicken stock
sour cream
chopped chives or green onions
grated cheddar cheese
Instructions
Place the bacon in the bottom of a large pot and heat over medium-low heat, turning frequently until crisp and most of the fat has been rendered off, about 8 minutes. Remove the bacon from the pot to a paper towel-lined plate.
Add the onions to the pot along with the salt and pepper and let cook until translucent.
Add in potato, cauliflower florets, and chicken stock and cover. Bring to a boil and reduce to a strong simmer. Cook, stirring occasionally, until the potatoes are very soft, about 20 minutes.
Puree the soup in the pot with an emersion blender or in several batches in a blender.
Serve topped with sour cream, sliced green onion or chives, shredded cheddar cheese and the cooked bacon, torn into pieces.
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