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Creamy Cauliflower Soup with Bacon
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Creamy Cauliflower Soup with Bacon

Author Jacqueline Riekena of West Des Moines

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 from Jacqueline Riekena of West Des Moines.