I loved this take on a potato soup, but hiding in some cauliflower as well! You literally can not even taste it! I found this recipe from my friend Carolina Charm that was adapted from this simple Potato Soup on Gimme Some Oven that I have made before. Does anything say comfort food more than Potato Soup?? We just had one of our first little cold spells of the season and it was the perfect night to cook some soup. Don’t skimp on the bacon either, because that added crunch is so good!!
Potato & Cauliflower Soup
Ingredients
- 1 32 oz bag frozen hash browns (diced)
- 1 10 oz bag frozen riced cauliflower
- 8 slices bacon (thick sliced)
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2.5 cups chicken stock
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp pepper
- optional toppings: sliced green onions or chives, shredded cheese, crumbled bacon, sour cream
Instructions
- In a large soup pot over medium-high heat, cook bacon until crispy. Transfer the bacon to a separate plate and dice once cooled.
- Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk, hash browns and cauliflower rice.
- Bring soup to a boil, then reduce heat to medium-low, cover, and simmer for about 10-15 minutes. Stir the soup every few minutes so that the bottom does not burn.
- Stir in the cheddar cheese and sour cream, salt, pepper and cooked bacon bits. Serve with toppings!
I did consider putting my immersion blender in the pot at this point and blending the whole soup so that it was smooth and creamy, but I decided to leave it a little chunky and it tasted great.
