Ingredients

The following ingredients have 4 Servings
  • 8 ounces bacon
  • 2 onions (chopped (about 2 cups))
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 russet potatoes (peeled and cut into 1/2-inch pieces (2 pounds, about 5 cups))
  • 1 head cauliflower (cut into small florets (1 1/4 pounds, about 6 cups))
  • 8 cups chicken broth (or vegetable broth - preferably homemade)
  • For Topping: sour cream (chopped fresh chives, grated cheddar)

Instruction

  • Heat a large stockpot over medium heat. Place the bacon in the pot and cook, turning occasionally, until crispy.
  • Transfer the bacon to a paper towel-lined plate.
  • Add onions, garlic, salt, and pepper to the pot.
  • Cook, stirring often, until the onions are tender and translucent, about 10 to 12 minutes.
  • Stir in potatoes, cauliflower, and broth. Bring to a boil over high heat.
  • Reduce to a strong simmer and cook, stirring occasionally, until the potatoes are very soft, about 15 to 20 minutes.
  • Puree the soup, using a blender in batches or an immersion blender. Season to taste with salt and pepper.
  • Transfer the soup to bowls.
  • Crumble the bacon over the soup and top with sour cream, chives, and cheese.