Creamy potato, rich and tangy sour cream, salty bacon, melted cheese, crisp green onions… are you drooling yet? A head of cauliflower that you can’t taste, and less than 10 grams of fat per serving… are you intrigued?
The cauliflower blends nicely into the soup adding nutrients, nice creamy texture, and volume that would have been potatoes. Using bacon fat instead of butter allows you to use less fat without skimping on flavor. If you can use organic milk, and potatoes, and nitrate free bacon.
Ok stop licking your screen and start cooking!
Fry 4 slices of nitrate-free apple wood smoked bacon in a large stockpot on medium low. Remove bacon, chop, and refrigerate leaving behind the fat. Saute 2 coarsely chopped onions until lightly golden. Add 6 cups of water, 2# of coarsely chopped organic unpeeled potatoes, 1 coarsely chopped head of cauliflower, and 2 cloves of garlic. Simmer until all vegetables are tender. Working in batches blend soup with 1 quart of organic whole milk. Add salt and pepper to taste.
Garnish with minced green onions, cheddar cheese (1 tablespoon per serving), reserved bacon, and Greek yogurt.