Ingredients

The following ingredients have 5 Servings
  • 3 ½ tbsp butter
  • ½ large head of cauliflower (chopped)
  • 8 ounce to 9 package artichoke hearts (defrosted and drained)
  • 3 cloves garlic (minced)
  • 4 ½ cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 ½ tsp sea salt
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 3 slices to 4 bacon (cooked and chopped *optional)
  • 2 tbsp scallions (chopped * optional)
  • KITCHEN TOOLS:
  • 1 large stock pot
  • 1 immersion blender (or 1 electric hand mixer)

Instruction

  • In a large stock pot over medium high heat, melt butter and add minced garlic, chopped cauliflower, and artichoke hearts. Saute and stir for 10 minutes.
  • Add chicken broth or vegetable broth and stir. Bring pot to a boil, lower heat, cover and simmer for 45 minutes.
  • Remove pot from heat. Using an immersion stick blender or hand mixer, blend soup in the pot until pureed (can still have small chunks).
  • Add heavy cream, garlic powder, sea salt, onion powder, and black pepper. Blend again for a few seconds, just to combine.
  • Ladle soup into bowls and garnish with chopped bacon and scallions.