Baked Potato and Cauliflower Soup

Step 1

COOK THE BACON: Preheat a large dutch oven over medium-high. Add bacon pieces, stirring frequently until pieces have become crispy. Using a slotted spoon, remove bacon from pan to cool on a paper towel.

Step 2

SAUTÉ ONION AND GARLIC: Add the onion to bacon drippings and cook 3-4 minutes on medium heat until the onions soften and become translucent, add the garlic and stir for 60 seconds.

Step 3

DEGLAZE AND COOK THE VEGGIES: Add broth to deglaze the pot and use a spoon to stir and scrape up any brown bits at the bottom of the pan. Stir in the cauliflower and potatoes along with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the broth to a boil and then reduce to a heavy simmer and cover for 20 minutes, or until the potatoes and cauliflower are fork-tender.

Step 4

PUREE: Remove the pot from the heat.  Use an immersion blender to purée the mixture for 3-5 minutes or until completely smooth.  Add the yogurt and cheese; stir until they have melted and soup is creamy and smooth. Season with additional salt and pepper to taste.

Step 5

SERVE: Garnish soup with bacon pieces, chives, and extra cheese.