Description
Healthier Loaded Baked Potato Soup is velvety and creamy, without any cream. Pureed cauliflower is used to create a creamy base. This recipe is a great meal for fall or winter!
Ingredients
Units
Scale
- 8 slices bacon, roughly chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken stock (can also use vegetable stock)
- 4 cups cauliflower florets, cut into even pieces
- 2 russet potatoes, peeled, and chopped into 1/2 inch cubes
- 4 ounces sharp white cheddar cheese, grated
- Salt and pepper to taste
- A few dashes hot sauce (optional)
- EXTRA TOPPINGS (OPTIONAL):
- Sliced green onion
- Shredded cheddar cheese
- dollop sour cream or Greek yogurt
- Dashes of hot sauce
Instructions
- Heat a large stew pot or Dutch oven over medium heat. Add the chopped bacon. Cook until most of the fat has rendered from the bacon and the pieces have crisped up, about 15 minutes. Use a slotted spoon to remove the bacon pieces, drain them on a paper towel-lined plate, and set aside.
- Remove all but 2 tablespoons bacon grease from the pot. Heat the bacon grease back up over medium heat. Add the onion, saute for 5 minutes, or until translucent and tender. Add the garlic and saute for 1 minute.
- Add the chicken stock, and use your spoon to deglaze the pan by scraping up any burnt bits on the bottom of the pan. Add the cauliflower, turn the heat up to high, cover and allow it to come to a boil, reduce to a simmer. Simmer covered for 5 to 8 minutes, or until the cauliflower is fork- tender. Remove from the heat.
- Transfer the cauliflower, onions, and broth to a blender, working in batches so that you only fill the blender half full at a time. When blending hot liquids it is very important to not fill the blender all the way, as that can cause the blender to form a suction and the hot liquid to explode. Blend until everything is smooth, about 1 minute per batch. Alternately you can use an immersion blender, which is usually my go-to for blending soups, but I found my immersion blender didn’t get the cauliflower as smooth as I like because of the cauliflower chunks, so I recommend using a blender.
- Return the cauliflower mixture to the stew pot. Turn the heat on high, add the cubed potatoes, and cover. Bring to a boil, reduce to a simmer. Simmer covered for 8 to 10 minutes, or until the potatoes are fork-tender.
- Turn the heat to low. Stir in the white cheddar cheese half at a time, and stir until well melted.
- Add salt and pepper to taste and hot sauce to taste.
- Remove from the heat. Serve immediately. Garnish with reserved bacon pieces, plus any other desired toppings. Suggestions are listed in the ingredients list above.
- Store leftover soup in an airtight container in the fridge for up to 5 days. Store the bacon pieces in a small container at room temperature.
