Ladle It: Loaded Baked Potato And Cauliflower Soup
The food we should all be eating is healthyish! That's right, you don't need to subside on kale and brown rice forever to enjoy optimal body function. Recipe developer Lindsay Maitland Hunt's new book is a testament and guide to this phenomenal way of living. This loaded baked potato and cauliflower soup is a bowl of veggie-packed comfort food you'll turn to again and again.
True or false? The best part of a baked potato is the toppings. If you agree, then this soup is perfect for you. Starting off with bacon fat means that the entire soup is infused with delicious, smoky flavor. And, instead of just using starch-heavy potatoes, a blend of potato and cauliflower makes for a creamier, lighter soup. All this as balance for the classic baked potato toppings, naturally.
- 4 large slices extra-thick cut bacon
- 2 onions
- Kosher salt and freshly ground black pepper
- 2 large russet potatoes
- 1 medium head cauliflower
- 8 cups chicken stock or vegetable stock
- Sour cream, chopped fresh chives and grated cheddar cheese
- Heat a large soup pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon, 8 to 12 minutes total. Using tongs, transfer the bacon to a paper towel–lined plate, leaving the fat in the pot.
- Add the onions, 2 teaspoons salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
- Stir in the potatoes, cauliflower, and stock, cover, and bring to a boil over high heat. Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.
- Purée the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like.
- Slice or tear the cooked bacon into bite- size pieces and sprinkle it over bowls of the soup. Serve topped with sour cream, chives, and cheese.