Cauliflower Potato Soup
Ingredients
The soup
-
8
ounces
bacon
-
2
cups
onions, chopped
-
1
teaspoon
minced garlic
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
2
pounds
russet potatoes, peeled and cut into ½-inch pieces
-
1¼
pounds
cauliflower, cut into small florets
-
8
cups
chicken broth or vegetable broth
Toppings
-
to taste
sour cream
-
to taste
chopped fresh chives
-
to taste
grated cheddar cheese
Instructions
- Heat a large stockpot over medium heat.
- Cook the bacon in the pot until crispy, then transfer to a paper towel-lined plate.
- Add onions, garlic, salt, and pepper to the bacon fat and cook until onions are tender.
- Stir in potatoes, cauliflower, and broth, then bring to a boil.
- Reduce to a simmer and cook until potatoes are very soft.
- Puree the soup to the desired consistency using a blender or immersion blender.
- Season to taste with salt and pepper.
- Serve the soup in bowls and top with crumbled bacon, sour cream, chives, and cheese.
Nutrition Facts (estimated)
Servings
6
Calories
235
Total fat
11g
Total carbohydrates
19g
Total protein
14g
Sodium
2020mg
Cholesterol
37mg
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