moremomma
Healthier Loaded Potato Soup With Bacon And Cheddar
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In a large Dutch oven heated over medium heat, cook the bacon until crispy.
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While the bacon is cooking, dice a small yellow onion.
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Remove the florets from a head of cauliflower and cut into small pieces.
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Peel and dice the potatoes.
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You will need 5 cups.
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When the bacon is done place it on a paper towel lined plate and then remove the excess grease from the pan.
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Turn the pan on low and add 2 cloves garlic and the onion. Sauté for 3 minutes.
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Add the cauliflower and potatoes and sauté for 5 minutes.
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Add 3 cups of milk.
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And 3 cups chicken stock.
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Cover and cook for 20 minutes over medium heat.
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When done the vegetables should be fork tender. Blend with an immersion blender until semi smooth. You will want to have some chunks for texture.
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Add 2 teaspoons Kosher salt.
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And 1/2 teaspoon black pepper.
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Place in bowls and top with the crispy bacon, shredded cheddar cheese and chives.
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Meg
Italian trained chef, momma of 3. Easy family #recipes. Recipes are in my cooking school or blog.
To learn more about this Jumprope:
https://www.moremomma.com/easy-baked-potato-soup/
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