Topped with crisp bacon and shredded cheese, this creamy Potato and Cauliflower Soup is a warm bowl of comfort on a chilly winter night.
- 6 pieces of bacon, diced
- 3 cloves garlic, minced
- 1/2 head small cauliflower, cut into florets (about 4-6 ounces to taste)
- 3 pounds russet or yellow potatoes, peeled and cut into 1/2” pieces
- 6-8 cups chicken broth (or water)
- 2 teaspoons kosher salt, more to taste
- 1/2 teaspoon black pepper
- 1/2 cup sour cream or greek yogurt
- 1-2 tablespoons fresh lemon juice
- Small handful of chives, sliced (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- Heat a large heavy bottomed pot. Add bacon and cook until crispy, about 8 minutes. Shut off the heat and remove the bacon and set aside. Drain all but 1 tablespoon of bacon grease from the pot.
- Turn the heat back on to medium and add the garlic and cauliflower. Cook for 2 minutes, until garlic is fragrant and cauliflower has started to cook. Add potato, 6 cups of broth, salt, and pepper, and stir. Bring the soup up to a boil, then reduce heat and simmer until potatoes and cauliflower is tender, about 18 minutes, adding more broth if needed.
- Using an immersion blender, blend most of the soup, leaving some texture if desired. Whisk in sour cream and lemon juice until completely combined.
- Season to taste with additional salt and pepper, adding more water as needed for desired consistency.
- Serve soup with reserved bacon, cheese, and chives.
Keywords: Potato and Cauliflower Soup