Loaded Cauliflower Potato Soup

Ingredients: 1 medium head of cauliflower, 3 medium potatoes, 1 onion (diced), 2 cloves of garlic (minced), 4 cups of low-sodium vegetable or chicken broth, 1 cup of shredded cheddar cheese, 1/2 cup of chopped cooked bacon, 1/4 cup of chopped green onions, 1/4 cup of sour cream, 2 tablespoons of butter, salt and pepper to taste, and optional toppings like shredded cheese, bacon bits, and chopped chives

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Prepare Vegetables: Wash and chop the cauliflower into florets, and peel and dice the potatoes into small cubes.

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Sauté Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

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Add Vegetables and Broth: Add the cauliflower florets and diced potatoes to the pot. Pour in the low-sodium vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 15-20 minutes, or until the cauliflower and potatoes are fork-tender.

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Blend Soup (Optional): For a smoother texture, you can use an immersion blender to puree a portion of the soup until smooth. Alternatively, you can leave it chunky if you prefer.

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Add Cheese and Bacon: Stir in the shredded cheddar cheese and chopped cooked bacon until melted and incorporated into the soup.

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Finish Soup: Stir in the sour cream until well combined. Season the soup with salt and pepper to taste.

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