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.