“Potato” Soup

  • 2tbs flour
  • 2 cups chicken broth
  • 2 cups milk
  • 8 slices of bacon
  • 1/2 onion, diced
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1/2 head cauliflower, shredded or grated
  • 2 cups sharp cheddar cheese, shredded
  • green onions, for garnish

Whisk 2tbs flour and 1/4 cup chicken broth and set aside.

Crisp up 8 slices of bacon, drain on paper towels, then crumble.

Remove all but a couple tablespoons of bacon grease.  Add 1/2 onion (chopped), 1 celery stalk (chopped), 2 minced garlic cloves, and salt and pepper.  Saute 4-5min until onions are translucent.

Add 1/2 head of cauliflower (grated or shredded, or just chopped up small) and 2tbs of water.  Saute for 5-7min.

Add 1 3/4 cups of chicken broth and 2 cups of milk.

BTB (bring to a boil)

Whisk in flour mixture.

RTS (reduce to a simmer) for 3-4 min.

Remove from heat. Stir in 2 cups of sharp cheddar cheese and 1/2 the crumbled bacon.


Serve garnished with more cheese, more bacon, and sliced green onions.

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