A delicious and filling soup, perfect for a cold day! We couldn't stop talking about how wonderful this soup was! Better than any potato soup we've ever had at a restaurant. This will for sure be a winter staple!
- 2 russet potatoes, washed and dried
- 1 head of cauliflower, cut into florets
- 1 1/2 cups chicken broth
- 1 1/2 cups skim milk
- salt and pepper to taste
- 1/2 cup light sour cream
- 3 slices of bacon, cooked and crumbled
- cheddar cheese
Pierce potatoes with a fork and microwave for 5 minutes. Turn potatoes over and microwave for another 5 minutes. Let potatoes cool, then peel them.
Steam cauliflower until tender, drain, and return to pot. Add the chicken broth, milk, and potatoes and bring to a boil on medium heat. Once the soup has reached a boil, remove from heat and pour into a blender. Puree until smooth. Pour back into pot and add sour cream, bacon crumbles, salt, and pepper (taste to see desired amount of salt and pepper). Cook on low for another 5-10 minutes.
Serve with cheddar cheese sprinkled on top.
Yield: 5 servings