LOADED POTATO SOUP WITH ROASTED CAULIFLOWER

Get ready for comfort in a bowl.  My LOADED POTATO SOUP WITH ROASTED CAULIFLOWER will make you want to cozy up next to a fire watching your favorite show while eating this.  I’d recommend reading, but you might spill on your pages.  And I don’t want that to happen to you!

I’ve had potato soup on my mind lately.  It’s actually one of my favorite types of soups.  When I was younger my mom used to bring us to Marie Calendars.  The soup and salad bar was the BEST there. (I know, I know, what kid says that?!! lol) I’m pretty sure the only reason I really liked it though was because of the potato soup. I would get one plate of salad and then help myself to like 6 bowls of soup.  I would always add in bacon bits, cheese, and green onions from the salad station.

If you are not drooling by now are you even human?!

Potato soup is such a classic and easy meal to make. Basically just throw whatever you want into a big pot and then blend it up at the end.  I love cauliflower and it is actually a base for my Clam Chowder soup.  It adds dimension, flavor, makes it super creamy, and of course gets even more veggies into your diet.  This soup automatically becomes super kid friendly because they can’t taste the veggies that have been put in.  Seriously, they will go back for seconds.  Maybe even thirds.

You can load this soup up with anything your heart desires.  Whatever you like on a potato, you can put on this! I personally like bacon, some fresh parsley, and sometimes some green onion.  A little dollop of sour cream would also take this to flavortown!  This can be made ahead and stored in an air tight container for a week.  I have not tried freezing it yet, but I really don’t see a problem with doing so.  To defrost I would just set it on the counter and let it do it’s thing!

Let’s talk gadgets before we get to the recipe real fast.  I highly suggest an immersion blender.  Doesn’t need to be anything fancy.  This is the one I HAVE and I absolutely love it.  It’s so much easier blending up things, especially soup instead of putting it in a blender.  100 million percent worth it!

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LOADED POTATO SOUP WITH ROASTED CAULIFLOWER

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6-8

Ingredients

• 1 head of cauliflower, florets removed
• 1 lb of yukon gold or red potatoes, quartered
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 yellow onion, diced
• 3 gloves garlic, minced
• 1 leek, diced
• 2 (32 oz) cartons of chicken broth + more if too thick
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 package of bacon, chopped
• Drizzle of oil for cauliflower
• Fresh parsley for garnish
• OPTIONAL: shredded cheese, green onions, sour cream, nutritional yeast.

Instructions

1. Preheat oven to 400 degrees F. Place cauliflower on a baking sheet and drizzle oil and a little salt over the top. Roast for 25 minutes.
2. While cauliflower is cooking, Heat up a large soup pot.
3. Cook up bacon in pot, remove and set aside. Remove all but around 3 tbl of the grease.
4. Add your diced carrots, celery, onion, leek, and garlic to the pot. Mix to combine and let cook for a couple minutes, until it becomes real fragrant.
5. Add in your potatoes and broth and let come to a boil. Once boiling, turn heat to medium low and let cook until potatoes are fork tender. About 20 minutes.
6. Turn off stove and take your immersion blender and start blending up the soup. Add more broth if it starts to look more like mashed potatoes.
7. Next, add in the cauliflower florets. Blend until smooth or you have the desired texture.
8. Lastly sprinkle in your sea salt and pepper and stir the chopped bacon into the soup.
9. Garnish with fresh parsley and any other thing you want.

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If you make it I would love to know what you garnished your soup with!  Did you load it up with ALL THE THINGS?

Whole30: yes

Paleo: if potatoes are included in your diet.