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Cauliflower Potato Soup

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This recipe combines potatoes and cauliflower to help create a tasty loaded-potato soup. The cauliflower helps provide extra nutrients, and you can’t even taste it. Add your favorite toppings like bacon, sour cream, finely diced greens like spinach, chives, cilantro or parsley.

Ingredients

Units Scale
  • 4 strips of bacon, I used organic without nitrates or nitrites
  • 1 onion, diced (about 1 cup diced)
  • 1 celery, diced (about 1/4 cup diced)
  • 1 carrot, peeled and diced (about 1/2 cup diced)
  • 2 garlic cloves, minced
  • 1 teaspoon thyme, chopped
  • 3 tablespoons of all-purpose flour
  • 2 cups half and half
  • 4 cups low sodium chicken broth
  • 2 cups diced cauliflower florets
  • 4 cups gold or yellow potatoes cut into uniform-sized chunks, peeled and diced
  • 1/2 cup sour cream
  • 1 1/2 cups shredded white or yellow sharp cheddar cheese
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Heat the pot over medium heat. Add the bacon to the pot in a single layer making sure it’s not overlapping one another. Cook the bacon on both sides until it’s crispy and cooked through. Once the bacon has cooked, remove it from the pot and transfer it to a plate lined with paper towels (the paper towels will help absorb any excess grease).
  2. To the same pot, with the bacon’s rendered fat, add the diced onions, carrots, celery and thyme. Cook for about 3 minutes or until the onions are translucent. Add the garlic and cook for 30 seconds.
  3. Add the flour and mix. Cook for about 2 minutes, whisking constantly. Slowly add the half and half and the chicken broth, while continuously whisking. Continue whisking or mixing for 2 minutes to help prevent lumps.
  4. Add the diced potatoes and cauliflower. Increase the heat and bring to a boil. Once it starts to boil, cover with a lid and lower the heat to where there’s a low boil. Allow to cook for about 15 minutes or until the potatoes are fork tender (while mixing it a few times along the way).
  5. Turn the heat off. Using a masher, carefully and slowly mash the ingredients or can use an immersion blender. Add the sour cream and cheese. Mix it in until smooth. Add salt and pepper to taste, I added about 2 1/2 teaspoons of salt- there’s a lot of potatoes which usually requires a good amount of salt.
  6. Plate and garnish with crumbled bacon and some more sour cream, if desired.

Find it online: https://www.nutritiouskidsfoods.com/cauliflower-potato-soup/