Creamy Cauliflower Soup with Bacon
in the kitchen with… Autumn 2025
Ingredients
4 slices thick-cut smoked bacon (about 6 ounces), cooked and crumbled
3 tablespoons butter
1 medium yellow onion, chopped (about 1½ cups)
1 tablespoon chopped fresh thyme
2¾ tablespoons all-purpose flour
3 cups low-sodium chicken stock
1 12-ounce russet potato, peeled and diced
1 pound fresh cauliflower florets cut from 1 medium head
2 tablespoons minced fresh chives
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion, thyme, salt, and garlic. Cook and stir until onion is very soft and slightly caramelized, 10 to 12 minutes.
- Add flour to mixture and cook, stirring constantly, for 1 minute.
- Add stock, potato, and cauliflower. Increase heat to high, cover, and bring to a boil. After 15 minutes, add bacon crumbles and continue to cook, uncovered, for 5 minutes.
- Transfer mixture in batches if necessary to a blender; add chives. Secure lid and remove center piece to allow steam to escape. Place a clean towel over opening and process until smooth, about 1 minute.
- Ladle soup into serving bowls. Garnish with bacon crumbles and minced chives. Makes 4 servings.
Recipe courtesy Jacqueline Riekena of West Des Moines.
