Baked Potato Cauliflower Soup
Baked Potato Cauliflower soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 6 pieces bacon chopped
- ½ onion diced
- 3 cloves garlic minced
- 1 head cauliflower cut into 1 - 2 inch florets
- 2 pounds Russet potatoes unpeeled and cut into 1 inch cubes
- 6 cups chicken stock
- 1/2 cup whole milk
- 2 tablespoons country crock natural
- Salt and Pepper to taste
- Sour cream
- Green onions
Place your bacon in a heavy bottom stock pan over medium heat, cook until crispy.
Remove the bacon from the pan but leave half the fat.
Add the onion and garlic to the pan. Cook until the onions become translucent.
Add in the cauliflower, potatoes and stock.
Bring up to a boil, cover and reduce to a simmer for 15 minutes.
Blend the soup leaving a little bit of texture.
Stir in the milk, butter, salt and pepper.
Pour into your bowl than top with the sour cream, green onions and cheese.
Serve with some crusty bread.