:05 Prep / :35 Cook / 4 Serves
• 3 Bacon Slices, diced
• 1 small Cauliflower Head, cut into florets
• 2 Potatoes , peeled and diced
• 1 Brown / Yellow Onion, diced
• 500 mls / 2 cups Chicken or Vegetable stock, or more, if required
• 2 garlic cloves, minced
• Salt + Pepper, to taste
• ¼ cup Heavy Cream / Cooking Cream
Heat large pot or dutch oven on medium heat, then add bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Transfer to a paper towel-lined plate and set aside. Leave the bacon grease in the pot.
Add onion and garlic and sauté until onion is soft and translucent. Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
Add ¾ of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
Remove from heat, season the soup to taste salt and mix cream through.
Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.
Most varieties will work well here. If you’re unsure, try looking for Yukon Gold, Russet, Creme Gold or Creme Royale.
Cooking the bacon bits first means you don’t need any cooking oil for this recipe. You can then use the leftover bacon fat to sauté the onion and garlic. This adds a lot of flavour to the soup.
Use more stock to achieve your desired soup thickness. I find I generally add another cup through the course of cooking the soup, but it’s always best to start conservatively and work your way up.
If you don’t like crispy bacon bits on top of your soup, simply blend all the bacon bits in with the soup.
Don’t add cream to the entire soup if you are wanting to freeze it. Cream tends to go a bit funny in the freezer so just add a dash of cream to each bowl as you’re ready to serve.
Store in an airtight container in the fridge for 3 – 4 days. If you’re planning on freezing this soup, omit the cream and store in an airtight container in the freezer for up to 2 months. When you are ready to eat, defrost in the fridge overnight then reheat over the stove, adding a little more stock if required. Add cream to the soup once you’ve reheated.
Photography and Recipe by Cook It Real Good.