Loaded Faux-tato Soup
Potato soup? Not quite! But even without the potatoes, this soup is just as tasty!
Ingredients
- 4 bacon slices chopped
- 1 1/2 cups onion diced
- 1/2 cup celery diced
- 2 heads cauliflower chopped
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- 1 1/2 cups pre-shredded Cheddar or Mexican cheese divided
- 1/4 cup sour cream
- 1/4 cup scallions sliced
Instructions
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Cook the bacon in a Dutch oven over medium-high, frequently stirring, until bacon is crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate to drain.
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Add onion and celery to bacon drippings over medium-high. Cook while constantly stirring until the veggies have softened, about 5 minutes. Add cauliflower, salt, and pepper; cook, and continue stirring for 2 minutes. Add chicken stock, and boil. Turn the heat down to medium. Cover and cook until the cauliflower becomes tender, 10 to 15 minutes. Uncover and simmer 10 minutes.
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Transfer soup to a blender. Remove center piece of blender lid (this'll let the steam escape); secure lid on the blender, and place a clean towel over opening in lid. Process for 30 seconds or until it's at your desired consistency. Return soup to a Dutch oven over medium-low. Stir in cream, and bring to a low simmer. Stir in 1 cup of the cheese until it melts, then remove from heat. Top each serving with sour cream, scallions, cooked bacon, and remaining cheese.
