2 russet potatoes, peeled and cut into 1/2 inch cubes
1/2 head cauliflower, cut into small pieces
1 1/2 cups whole milk
2 cups chicken broth
1 cup grated mild cheddar cheese
Instructions
Ina heavy 4-quart pot over medium heat, fry the baacon to a plate covered with paper towles to drain, reserving the bacon fat in a pot. Saute onion in reserved fat until translucent, about 6 minutes. Add potato and cauliflower, stir and coat, and pour in the milk and chicken broth. Add reserved bacon. Bring to a biol, lower the heat, and simmer for 15 minutes.
Take the pot off the heat, and ladle about 2 cups of soup into a blender. Puree until smooth. Pour the puree back into the pot, and bring the soup back to a simmer. Stir in the cheese until melted. Ladle soup into bowls, and garnish with chives, sour cream dollop and cayenne to taste.
Serving
Suggestions
chives, sour cream and cayenne.
Originally Submitted
6/5/2015
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