Loaded Baked Potato-Style Cauliflower Soup

Wow, this was really good. I ate it for dinner on Sunday and have enjoyed the leftovers for the last two days for lunch. I feel like we have been eating more meat than I prefer to eat so I was looking for a vegetarian dish (ok, it has bacon, so almost vegetarian is what I ended up with). I found this on Cookinglight.com and my son and I really liked it! Ok, he liked it as long as I added extra cheese and bacon to his… but hey, he is a growing teen! I love how the soup has a very rich and silky mouthfeel, with only a small amount of added half and half (I am considering leaving the half and half out next time and adding greek yogurt instead?). I give all the credit to Cooking Light, I cooked it pretty much as written. Enjoy!

Loaded Baked Potato-Style Cauliflower Soup

  • Servings: 6
  • Difficulty: easy
  • Print

Rich, creamy and still very healthy cauliflower soup with a bit of crispy bacon and cheddar cheese to make it seem decadent

Ingredients

  • 4 thick applewood bacon slices
  • 1 leek, white part only, chopped
  • 2 celery stalks, chopped
  • 2 large garlic cloves, minced
  • olive oil
  • 1 medium-sized cauliflower, florets and stems chopped
  • 4 cups unsalted chicken stock (or broth)
  • 1 teaspoon (or to taste) kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup half and half
  • About 1/4 cup grated extra sharp cheddar cheese
  • 3 tablespoons chopped fresh chives

Procedure

  1. Preheat oven to 375 degrees F.
  2. Place bacon strips on baking sheet and cook until crispy, about 15 minutes. Drain grease thoroughly on paper towels. When cool chop into small crumbles. Set aside.
  3. Heat a large soup pot or dutch oven on Medium heat. Add a little olive oil to the pot and heat. Add Leek, celery and garlic to the pot and stir often until tender, about 5 minutes. Add cauliflower, stock, salt and pepper and bring to a boil. Cover ad reduce heat to medium-low. Simmer until cauliflower is very tender, about 15 minutes.
  4. Remove the majority of the vegetables and liquid to a blender and blend with half and half and blend until smooth. Be careful not to burn your self on the hot liquid while blending (put a towel over the blender lid).
  5. Return the blended mixture to the pot. Cook over medium heat for about 5 more minutes.
  6. Ladle soup into bowls and garnish with cheese, bacon and chives. Enjoy!

https://healthyseasonalcooking.wordpress.com    October 23, 2018

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3 thoughts on “Loaded Baked Potato-Style Cauliflower Soup

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