It may already be March, but that doesn't mean that it's any warmer outside than it was a month ago. While staying home with little one on Friday I wanted something hearty for lunch but not too heavy. I was really excited to try this baked potato soup recipe. I have a recipe that I use from time to time but I was excited to see cauliflower on the list of ingredients. I'm trying to find ways to sneak more veggies in my diet. This recipe did it! I couldn't even taste the cauliflower!
Next time I make this I will add at least one extra cup of milk. The soup ended up very thick. Husband said it was like eating mashed potatoes and he was right. Extra milk would thin it out without taking away any taste.
- 2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
- 3 cups milk
Salt and pepper - 1/2 head cauliflower, cored and chopped
- 1 bunch scallions, white and green portions thinly sliced separately
- 4 slices bacon
- 1 cup shredded cheddar cheese (about 2 ounces)
- 1/4 cup sour cream
- In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
- Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/soup-recipes/Baked-Potato-Soup
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