Prep Time:
Yield:Description
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.