Ingredients: (Serves 4-6)
4 strips (uncooked) bacon or turkey bacon, cut into small pieces
2 tbsp butter, unsalted or salted will work
1 medium yellow onion, chopped
5 garlic cloves, minced
⅓ cup all-purpose flour
4 large russet potatoes
1 head cauliflower
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
1 ½ tsp salt
1 tsp ground pepper
1 tsp paprika
Optional: Shredded cheddar cheese, green onions or chives, sour cream and bacon for topping
Recipe:
Place turkey bacon strips in a large Dutch Oven or soup pot over medium heat with olive oil (if using turkey bacon - if using regular bacon, no need to add oil!) and cook until bacon is crisp and browned.
Remove bacon pieces and set aside, leaving the fat/olive oil in the pot.
Keep pan on medium heat and add butter, chopped onion, and minced garlic and cook over medium heat until onions are tender (3 mins).
Sprinkle the flour over the ingredients in the pot and stir until smooth.
Add 3 diced potatoes (leave one chopped potato out, you will be adding this later on) and your chopped cauliflower to the pot along with chicken broth, salt, pepper, and paprika. Stir well and bring to a boil!
Boil until the potatoes are tender when pierced with a fork (about 10 mins).
Reduce heat to simmer and then blend with an immersion blender. If you don’t have an immersion blender, you can add this to a full-sized blender.
Return the pureed soup to the pot (if you used a blender). Turn stovetop heat back to medium. Then add in your 4th diced potato that was left out in the beginning, along with some of the bacon (leave some of the bacon out for topping!) Add in your milk and heavy cream. Do not blend any further.
Allow soup to cook for 15 minutes more. Let simmer for 5 more minutes after cooking before serving.
Top with sour cream, bacon, cheddar cheese, and chives. Enjoy!
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