Description

Serve this delicious, creamy soup as an appetizer, side dish or as the main dish. It's great served with a crusty bread, a salad or a sandwich.

Ingredients

• 5 strips of bacon, finely chopped
• 2 bay leaves
• 4-5 garlic cloves, minced
• 1 large onion, chopped
• 1 head cauliflower, washed and cut
• 1 potato, peeled and chopped
• 1 quart low sodium vegetable or chicken broth/stock
• drizzle of olive oil, for topping
• chopped green onion, for topping

Steps

1. In a large pot, saute bacon until crisp. Remove bacon; set aside.
2. In the same pot with the bacon fat, add bay leaves, garlic and onions. Saute until the onions are softened, but not browned. Add cauliflower, potato and stock/broth to the pot. Bring to a boil; lower to a simmer. Cook until cauliflower and potatoes are soft, around 20 minutes. Remove from heat.
3. Remove bay leaves; blend soup in small batches in a blender, or use an immersion blender to blend the soup.