Ingredients (6 servings)
- 1 medium head of cauliflower, cut into florets
- 2 Tbsp olive oil, divided
- 2 cups milk
- 6 slices of bacon, chopped
- 1 large yellow onion, diced
- 4 green onions, sliced (whites and greens separated)
- 4 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 1 1/2 pounds Russet potatoes, peeled and diced
- 6 cups low-sodium chicken broth
- 8 sprigs fresh thyme
- 1 bay leaf
- 3/4 cup plain Greek yogurt or sour cream
- Kosher salt and freshly ground black pepper, to taste
Roast the Cauliflower
Preheat your oven to 400°F.
On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer and roast for ~20-25 minutes, until tender and lightly browned.
Let the cauliflower cool for a few minutes, then transfer it to a blender with the milk. Purée until completely smooth.
This purée is what makes the soup creamy without needing a lot of heavy cream.
Cook the Soup Base
While the cauliflower roasts, cook the chopped bacon in a large Dutch oven over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Add the diced yellow onion and the white and light green parts of the green onions to the bacon fat. Sauté for ~5-8 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Add the diced Yukon Gold and Russet potatoes, thyme sprigs, and the bay leaf to the pot. Pour in the chicken broth, cover, and bring to a boil. Once boiling, reduce the heat to low and simmer for ~15-20 minutes, or until the potatoes are fork-tender.
Finish the Soup
Remove and discard the thyme stems and the bay leaf from the pot.
You can use an immersion blender to purée the soup directly in the pot to your desired consistency. I like to leave it slightly chunky.
Stir in the cauliflower purée and the Greek yogurt. Season with salt and pepper to taste and stir until everything is heated through.
Ladle the soup into bowls and top with the crispy bacon, the reserved dark green parts of the green onions, and more black pepper.
Creamy Cauliflower Potato Soup
Ingredients
Ingredients (6 servings)
- 1 medium head of cauliflower cut into florets
- 2 Tbsp olive oil divided
- 2 cups milk
- 6 slices of bacon chopped
- 1 large yellow onion diced
- 4 green onions whites and greens separated, sliced
- 4 cloves garlic minced
- 1 1/2 pounds Yukon Gold potatoes peeled and diced
- 1 1/2 pounds Russet potatoes peeled and diced
- 6 cups low-sodium chicken broth
- 8 sprigs fresh thyme
- 1 bay leaf
- 3/4 cup plain Greek yogurt or sour cream
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss cauliflower florets with 1 tbsp olive oil and salt, roast 20-25 minutes until browned.
- Blend roasted cauliflower with milk until smooth.
- Cook bacon in Dutch oven until crispy; remove bacon, reserve fat.
- Sauté yellow onion and white parts of green onions in bacon fat 5-8 minutes.
- Add garlic, cook 1 minute.
- Add potatoes, thyme, bay leaf, and broth. Bring to boil, reduce heat, simmer 15-20 minutes until potatoes are tender.
- Remove thyme stems and bay leaf.
- Blend soup to desired consistency with immersion blender.
- Stir in cauliflower purée and Greek yogurt. Season with salt and pepper.
- Top with crispy bacon and green onion tops.
