Healthier Loaded Potato Soup With Bacon And Cheddar
In a large Dutch oven heated over medium heat, cook the bacon until crispy.
1
While the bacon is cooking, dice a small yellow onion.
2
Remove the florets from a head of cauliflower and cut into small pieces.
3
Peel and dice the potatoes.
4
You will need 5 cups.
5
When the bacon is done place it on a paper towel lined plate and then remove the excess grease from the pan.
6
Turn the pan on low and add 2 cloves garlic and the onion. Sauté for 3 minutes.
7
Add the cauliflower and potatoes and sauté for 5 minutes.
8
Add 3 cups of milk.
9
And 3 cups chicken stock.
10
Cover and cook for 20 minutes over medium heat.
11
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.
12
Add 2 teaspoons Kosher salt.
13
And 1/2 teaspoon black pepper.
14
Place in bowls and top with the crispy bacon, shredded cheddar cheese and chives.
15
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