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!
- 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
Level of difficulty Easy
Cost Average budget
Fry bacon until crisp. Set aside. Transfer 2 tbsp bacon fat to a large pot and sauté chopped onions, celery and carrots.
Peel potatoes and chop two. Wash and cut up cauliflower. Add to pot and cover with chicken stock. Simmer.
Chop remaining two potatoes and cook in a separate pan of salted boiling water.
When potatoes and cauliflower are tender. Puree.
When your two separate potatoes are tender add to pureed soup and mash slightly. This will give you a chunky chowder texture.
Season with salt and pepper and top with fixings of your choice.
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