Cauliflower Potato Soup
User Reviews
5.0
57 reviews
Excellent
Cauliflower Potato Soup
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This cauliflower potato soup is everything! It's so cozy, comforting and loaded with flavor. Top it with crunchy chipotle bacon and fresh chives for the ultimate bowl.
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic clothes, minced
- kosher salt and pepper
- 4 cups cauliflower florets (1 small to medium whole cauliflower)
- 4 medium gold potatoes, peeled and chopped
- 4 cups chicken or vegetable stock
- 4 lices bacon, chopped
- ½ teaspoon chipotle chili powder
- ½ cup cream
- fresh chives, for garnish
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add in the onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until softened - about 5 minutes. Stir in the cauliflower and potatoes.
- Pour in the stock. Bring the mixture to a boil. Reduce it to a simmer, cover and cook until the cauliflower and potatoes are softened, about 10 to 15 minutes.
- While the soup simmers, make the bacon. Heat the bacon in a skillet over medium-low heat. Sprinkle on the chipotle chili powder. Cook until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
- Carefully transfer the cauliflower soup mixture to a blender. You can also use an immersion blender, but I like to use a regular high powered blender because it gets so silky smooth. Cover the blender with a towel and carefully blend until smooth.
- Pour the mixture back into the pot and heat over low heat. Stir in the cream. Taste the soup and season with more salt and pepper - you most likely will need ½ to 1 teaspoon more of salt, maybe more depending on the flavor of your stock. Heat the soup until warm.
- Serve in bowls topped with the chipotle bacon and fresh chives. YUM.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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