Even though it is around 89 degrees with 110% humidity
I could not help myself from making soup this week.
Hubby is not a huge fan of soup, so I need to pick
wisely on what to make.
This was a WINNER with the whole fam.
Bug and Bean could not get enough, and Hubby even got seconds.
Baked Potato Soup
Ingredients:
- 2 large baking potatoes {peeled, cut in half and thinly sliced}
- 4 cups milk
- 1/4 cup heavy cream
- 1/2 head of cauliflower {cored and chopped}
- 1 bunch scallions {white and green parts separated and cut thinly}
- 4 slices of bacon
- 1 cup of shredded cheddar cheese
- 1/4 sour cream
- salt & pepper
Step 1:
Preheat oven to 400.
On baking sheet lined with foil place bacon in single layer.
In large pot combine potatoes and 3 cups milk and 1 teaspoon salt.
Cover and bring to a boil over medium to high heat.
{careful not to have spill over from the pot}
Lower heat to medium low.
Add cauliflower and scallion whites.
Stir and cook for 10-15 mins, until fork tender.
Step 2:
Once oven is preheated add bacon. Cook for 10-12 mins {I lean more to the 12 mins since I
LOVE crispy bacon}.
Step 3:
After cooking until fork tender add remaining 1 cup milk and 1/4 heavy cream.
Ladle out of pot into food processor or blender.
Blend until creamy, some lumps are good.
Season with salt and pepper.
Step 4:
Pour into bowls.
Top with cheese, sour cream, scallion greens, and crumbled bacon.
Side note:
{when I make this next time I am going to switch out the scallion white for leaks.
Healthier and great flavor}
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