Easiest Baked Potato Soup {promise}

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}