Loaded Baked Potato and Cauliflower Soup
This Baked Potato & Cauliflower Soup has a thick and creamy broth that's loaded with onion and bacon. It is the definition of comfort food that also makes a delicious winter-warmer soup.
Print
Pin
Ingredients
- 4 large slices 8 oz/225 gr extra-thick cut bacon
- 2 onions 12 oz/340 gr, chopped (about 2 cups)
- Kosher salt and freshly ground black pepper
- 2 large russet potatoes 2 lbs/910 gr, peeled and cut into 1/2-inch (12-mm) pieces (about 5 cups)
- 1 medium head cauliflower 11/4 lbs/570 gr, cut into small florets (about 6 cups)
- 8 cups 2 l chicken stock from whole poached chicken or vegetable stock
- Sour cream chopped fresh chives, and grated Cheddar cheese, for serving
Instructions
- Heat a large soup pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon, 8-12 minutes total. Using tongs, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- Add the onions, 2 tsp salt, and 1 tsp pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
- Stir in the potatoes, cauliflower, and stock, cover, and bring to a boil over high heat. Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.
- Puree the soup, using a blender in batched or a handheld immersion blender. Taste and season with additional salt and pepper, if you like.
- Slice or tear the cooked bacon into bite-size pieces and sprinkle it over bowls of the soup. Serve topped with sour cream, chives, and cheese.