This is a great winter soup, not too heavy but still loaded with flavor. The blend of potatoes and cauliflower makes for a lighter soup, and the toppings make it feel like a healthy-ish loaded baked potato!
INGREDIENTS
- 4 slices extra-thick cut bacon
- 2 yellow onions, chopped
- Kosher salt and pepper
- 2 large Russet potatoes, peeled and cut into ½ inch pieces
- 1 medium head of cauliflower, cut into small florets
- 6 cups chicken stock or broth
- Toppings: Sour cream, fresh chives, and grated cheddar cheese for serving
DIRECTIONS
- Heat a large soup pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple of times until crispy and most of the fat has drained from the bacon, 8 to 12 minutes total. Transfer bacon to paper towels, leaving fat in the pot.
- Add the onions, 2 teaspoons salt, and 1 teaspoon pepper. Cook, stirring often until the onions are translucent, about 10-12 minutes.
- Add the potatoes, cauliflower, and stock, cover, and bring to a boil. Reduce to a strong simmer and cook, stirring occasionally, until the potatoes are very soft, 15-20 minutes.
- Puree the soup in batches in a blender or with a handheld immersion blender.
- Taste and season with more salt and pepper if needed.
- Tear the bacon into bite-sized pieces and sprinkle it over the bowls of soup. Serve toppings on the side.