Cauliflower Potato Soup
User Reviews
5
Cauliflower Potato Soup
Description
This Cauliflower Potato Soup starts by sautéing diced sweet onion and minced garlic in olive oil with salt and pepper until softened. Cauliflower florets and peeled gold potatoes are added and simmered in stock until tender. Simultaneously, bacon is cooked low and slow with chipotle chili powder to crispiness, providing a smoky, mildly spicy flavor. After blending the cooked vegetables until silky smooth, cream is stirred in to add richness.
The soup has a thick, creamy texture with gentle heat from chipotle bacon and an aromatic vegetable base. The smoky bacon crumbles garnish the soup alongside fresh chives, adding texture and color contrast. This soup can be a warm starter or main dish during cooler weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced
- salt kosher salt
- black pepper kosher salt
- 4 cups cauliflower 1 small to medium whole cauliflower, florets
- 4 potato peeled and chopped, medium gold
- 4 cups chicken stock or vegetable stock
- 4 lices Bacon chopped
- ½ teaspoon chipotle chili powder
- ½ cup cream
- chives for garnish, fresh
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.
User Reviews
Overall Rating
5
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