Creamy Cauliflower and Baked Potato Soup

Step 1

Put the diced potatoes into a saucepan and add enough water to cover them, along with a pinch of salt. Put the pan over high heat and allow the water to come to a boil, about 10 minutes. Then add the cauliflower and turn the heat down to medium. Cook until the potatoes and cauliflower are tender and easily pierced with a fork, about 10 minutes.

Step 2

Once the potatoes and cauliflower are done, drain the pot and use an immersion blender, potato masher, or regular blender to blend the potatoes and cauliflower until smooth. If you want a few chunks of potato in your soup, leave a few out of the blender.

Step 3

While the potatoes and cauliflower are cooking, cut the bacon into small squares and add to a large pot or dutch oven over medium-low heat. Cook the bacon, stirring frequently, until it's crispy. Once it's done, remove it from the pan and drain (or sop up with a paper towel) all but 2 tablespoons of the grease.

Step 4

Add the onions to the same pot and cook them in the leftover bacon grease for about 5 minutes, stirring frequently to prevent them from burning.

Step 5

Add the flour to the pot and whisk to combine it with the bacon grease and onions. If the mixture seems dry, add a touch of oil (the flour shouldn't be dryu002du002dit should form a paste with the grease/oil). Cook for about a minute, stirring constantly. Then add the chicken broth and turn the heat to medium-high.

Step 6

Bring the broth to a simmer and allow it to thicken slightly, then gradually add the milk and seasonings and mix everything together. Bring it back to a simmer.

Step 7

Once thickened, add the potatoes, chopped chives, and cheese and stir until everything is combined and the cheese is melted. Garnish with extra shredded cheese, chopped chives, and bacon. Enjoy!