Cauliflower Potato Soup

Name: Cauliflower Potato Soup
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 slices bacon (chopped); ½ onion (diced); 2 cloves garlic (minced); 2 cups chicken broth; 2 cups whole milk; 1 pound baking potatoes (about 2 cups peeled and diced); 2 cups cauliflower florets (washed & dried); 1 tablespoon cornstarch (or as needed); 1 cup shredded sharp cheddar cheese; Kosher salt (to taste); black pepper (to taste)

Creamy & cheesy Cauliflower Potato Soup is perfect for lunch, dinner, or to freeze for future meals!

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.8 (36) 👁️ 28 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

2 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 cups chicken broth
2 cups whole milk
1 pound baking potatoes (about 2 cups peeled and diced)
2 cups cauliflower florets (washed & dried)
1 tablespoon cornstarch (or as needed)
1 cup shredded sharp cheddar cheese
Kosher salt (to taste)
black pepper (to taste)

Steps

Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
Top with crispy bacon and serve.