When the temperatures drop and you crave something that wraps you in warmth, there’s nothing quite like a bowl of soup to do the trick. Among the endless possibilities, one recipe stands out for its perfect balance of hearty and smooth: Creamy Cauliflower and Potato Soup. Packed with nourishing vegetables, topped with crispy turkey bacon, and finished with melty cheese, this dish is a winner for cozy nights and family gatherings alike.

Why This Soup Will Be Your New Favorite

Cauliflower and potatoes are a classic duo that offers both comfort and nutrition. Potatoes provide that familiar starchy texture, while cauliflower lends a mild, slightly nutty taste that rounds out the flavor profile. The addition of onions, carrots, and celery brings depth and a touch of sweetness, making every spoonful delightful. Topped with turkey bacon and melted cheese, this soup is transformed from a simple meal into an indulgent treat.

Ingredients You’ll Need:

1 head of cauliflower, cut into florets
4 medium Russet potatoes, cut into bite-size pieces
1 onion, diced
3 carrots, peeled and sliced
3 stalks celery, diced
6 slices of turkey bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
1/2 cup heavy cream
1 teaspoon minced parsley
Salt and pepper to taste
3 tablespoons flour or cornstarch
1 cup finely grated cheese of your choice

Step-by-Step Cooking Instructions:

Prepare the Turkey Bacon: Start by cooking the turkey bacon in a large soup pot over medium heat until it’s crispy. Remove it from the pot, crumble, and set aside. Drain any excess fat, but don’t clean the pot—it will add extra flavor to the base.
Sauté the Aromatics: In the same pot, add the diced onion, celery, and carrots. Cook for about two minutes, stirring occasionally, until they start to soften.
Add the Main Ingredients: Add the potatoes, cauliflower florets, salt, pepper, and any other seasonings you love. Stir everything together.
Simmer with Broth: Pour in the vegetable or chicken broth and turn up the heat to bring the soup to a gentle boil. Let it cook for about 10 minutes, or until the potatoes and cauliflower begin to soften.
Thicken the Soup: In a separate bowl, whisk together the flour (or cornstarch) and milk until smooth. Slowly add this mixture to the pot while stirring continuously to prevent lumps from forming.
Blend for Creaminess: Once the soup has thickened, carefully transfer half of it to a blender or food processor and puree until smooth. Pour the blended portion back into the pot and stir to combine.
Add the Finishing Touches: Stir in the heavy cream and most of the crumbled turkey bacon, saving some for garnish.
Serve and Enjoy: Ladle the soup into bowls and top with parsley, a sprinkle of the reserved turkey bacon, and a generous handful of grated cheese.

Tips for the Perfect Bowl:

For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce.
Experiment with different cheeses; sharp cheddar or Gruyère can add a rich, bold flavor.
If you prefer a fully smooth soup, blend all of it instead of just half.

This creamy cauliflower and potato soup is the ideal dish to warm you from the inside out. Perfect for weekday dinners or cozy weekend lunches, it’s a recipe you’ll want to make again and again. So grab your pot, prep those veggies, and treat yourself to a comforting bowl of homemade goodness. Enjoy!

Creamy Cauliflower and Potato Soup

Author: Alice

Print Recipe

Description

Looking for a comforting bowl of soup to warm you up? This creamy cauliflower and potato soup blends the classic hearty texture with the smoothness of pureed vegetables. Topped with crispy turkey bacon and melty cheese, it’s irresistible and satisfying.

Ingredients

– 1 head of cauliflower, cut into florets
– 4 medium Russet potatoes, cut into bite-size pieces
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 stalks celery, diced
– 6 slices of turkey bacon, cooked and crumbled
– 8 cups of vegetable broth or chicken broth
– 1 cup milk
– 1/2 cup heavy cream
– 1 teaspoon minced parsley
– Salt and pepper to taste
– 3 tablespoons flour or corn starch
– 1 cup finely grated cheese of your choice

Instructions

1. Begin by cooking the turkey bacon in a soup pot until crispy. Remove and crumble the bacon, setting it aside for later. Drain excess fat, but do not clean the pot.
2. Put the pot back on medium heat and add the onion, celery, and carrots. Cook for about two minutes while stirring.
3. Add potatoes, cauliflower florets, salt, pepper, and any preferred seasonings to the pot. Stir to combine.
4. Pour in the broth and increase the heat to bring it to a low boil.
5. Cook for approximately 10 minutes or until the potatoes and cauliflower start to soften.
6. In a separate bowl, whisk together the flour and milk. Slowly add this mixture to the pot, stirring continuously to prevent lumps.
7. Continue cooking for another 5 minutes to allow the soup to thicken.
8. Carefully transfer half of the soup to a blender or food processor and blend until smooth.
9. Gently pour the pureed soup back into the pot and mix well.
10. Stir in the crumbled turkey bacon, reserving some for garnish.
11. Serve hot in bowls with a sprinkle of parsley, a few pieces of turkey bacon, and a generous amount of cheese on top.

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