True or false: The best part of a baked potato is the toppings. If you agree, then this loaded baked potato and cauliflower soup from Lindsay Maitland Hunt’s Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (But Not Too Good-For-You) Recipes for Real Life is perfect for you. A blend of potato and cauliflower makes for a creamier, lighter soup, then pile your bowl high with all the classic baked potato toppings (naturally).
4 large slices extra-thick cut bacon
2 onions, chopped (about 2 cups)
Kosher salt and freshly ground black pepper
2 large russet potatoes, peeled and cut into ½-inch pieces (about 5 cups)
1 medium head cauliflower, cut into small florets (about 6 cups)
8 cups (2 L) chicken stock
Sour cream, chopped fresh chives, and grated cheddar cheese, for serving
1. 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. Using tongs, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
2. Add the onions, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
3. 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.
4. 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.
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