Another soup coming in hot! Combining a reader recommended potato soup recipe (thanks Julie!) with my favorite baked potato soup recipe…and adding a twist (cauliflower!!) to create…the most delicious potato & cauliflower soup that is sure to please the whole family!
Potato & Cauliflower Soup
- 1 30 oz bag frozen hash browns (diced)
- 1 12 oz bag frozen riced cauliflower
- 8 slices bacon (thick sliced)
- 1 small yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2.5 cups chicken stock
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp pepper
- optional toppings: sliced green onions or chives, shredded cheese, crumbled bacon, sour cream
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In a large soup pot over medium-high heat, cook bacon until crispy. Transfer the bacon to a separate plate and dice once cooled.
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Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk, hash browns and cauliflower rice.
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Bring soup to a boil, then reduce heat to medium-low, cover, and simmer for about 10-15 minutes. Stir the soup every few minutes so that the bottom does not burn.
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Stir in the cheddar cheese and sour cream, salt, pepper and cooked bacon bits. Serve with toppings!
Sarah
Wednesday 6th of November 2019
Love the addition of the cauliflower! I pop cauli in the food processor and chop it down TINY and add it to my mashed potatoes, but I’d never thought to add it to the soup! Great tip.
Chas A Smith
Wednesday 6th of November 2019
I am moving from Detroit to Ashville . Only been there once but like the mountains . The folks seem so friendly . What else can I expect? Thanks