Cauliflower and Potato Soup
I am obsessed with soup. This is my attempt to make a healthier loaded baked potato soup. Without using butter or cream in the soup, I can load up on extra toppings!
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Ingredients
- 4 slices bacon
- 1 head of cauliflower
- 4 large russet potatoes
- 1 white onion
- 2 celery stalks
- carrots (I used a handful of baby carrots)
- 4 cups low sodium chicken stock
- salt and pepper
- Toppings (optional):
- sour cream
- grated cheese
- chopped bacon
- green onions
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Fry bacon until crisp. Set aside. Transfer 2 tbsp bacon fat to a large pot and sauté chopped onions, celery and carrots.
Step 2
Peel potatoes and chop two. Wash and cut up cauliflower. Add to pot and cover with chicken stock. Simmer.
Step 3
Chop remaining two potatoes and cook in a separate pan of salted boiling water.
Step 4
When potatoes and cauliflower are tender. Puree.
Step 5
When your two separate potatoes are tender add to pureed soup and mash slightly. This will give you a chunky chowder texture.
Step 6
Season with salt and pepper and top with fixings of your choice.
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