Name: Loaded Potato Soup with Cauliflower, Cheddar & Bacon
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 slices bacon; 1 ½ medium heads cauliflower; 6 sticks celery; ¾ (227 g) block cheddar cheese; 2129 ml chicken or vegetable broth; 1 ½ small bunches green onions (scallions); 710 ml whole milk; 6 medium yellow potatoes; all-purpose flour; black pepper; butter, unsalted; garlic powder; onion powder; salt

Loaded Potato Soup with Cauliflower, Cheddar & BaconLoaded Potato Soup with Cauliflower, Cheddar & Bacon — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 slices bacon

1 ½ medium heads cauliflower

6 sticks celery

¾ (227 g) block cheddar cheese

2129 ml chicken or vegetable broth

1 ½ small bunches green onions (scallions)

710 ml whole milk

6 medium yellow potatoes

all-purpose flour

black pepper

butter, unsalted

garlic powder

onion powder

salt

Instructions

Wash and dry the fresh produce.

Preheat a large pot over medium-high heat.

Add the bacon to the pot and cook until crispy, 3-5 minutes per side. Work in batches if necessary.

Meanwhile, peel and small dice the potatoes. Trim ends and small dice celery. Add both to a large bowl.

Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stem. Chop cauliflower into small pieces and add to the bowl with the potatoes.

Once the bacon is cooked, transfer to a plate lined with paper towels; pat to remove excess oil. Crumble or chop into small pieces and set aside.

Return pot (with bacon fat) to the stove over medium-high heat. Add the potatoes, celery, cauliflower, and broth; stir and bring to a boil. Reduce heat and simmer for 14-17 minutes, until potatoes are fork-tender.

Coarsely grate the cheddar.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces.

Preheat a medium saucepan over medium heat.

Add butter to the saucepan and swirl to coat the bottom. Add flour and whisk until smooth.

Add milk to the saucepan and whisk until roux is thickened, 4-5 minutes. Stir in the cheese until melted (reserving a small amount for garnish).

Once the potatoes are done, remove pot from heat. Use a potato masher to break up the potato chunks.

Slowly pour the cheese mixture into the pot and stir until combined. Add the spices and stir to combine.

To serve, divide the soup between bowls. Top with remaining cheese, bacon, and green onions. Enjoy!

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