[title subtitle=”RECIPE adapted budgetbytes.com
IMAGE Facinadora/Shutterstock”][/title]
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 and dried
1 Tablespoon cornstarch (more if needed)
1 cup sharp cheddar cheese, shredded
parsley, for garnish
kosher salt to taste
black pepper to taste
METHOD
In a medium pot, cook bacon until crispy. Remove bacon, let fat remain. Add onions to the pan and cook until translucent and tender, about 5 minutes. Add garlic and cook until fragrant, about one minute. Add milk, chicken broth, cauliflower, and potatoes. Bring to a boil, then reduce heat to medium-low. Simmer uncovered until cauliflower and potatoes are fork tender. Using a slotted spoon, remove 1 cup of vegetables, roughly chop, and set aside. Using a hand mixer, blend soup and return to a boil.
To thicken soup, combine 1 Tablespoon cornstarch with 1 Tablespoon water and stir into pot to thicken. Add more if needed. Remove soup from heat, stir in chopped vegetables and shredded cheese. Add salt and pepper to taste, and top with crispy bacon and parsley.
TIP: Prefer a chunkier soup? Remove and chop more of the cauliflowers and potatoes before blending. Prefer a smoother consistency? Do not remove any of the vegetables and puree the mixture until smooth.
