Our household rang in 2013 with the stomach bug. There hasn’t been a whole lot of magic happening in our kitchen. But once our tummies started feeling a bit stronger, I knew I had to try this potato soup recipe. It’s like a loaded baked potato in a soup. Comfort food in a bowl. It may be my new most favorite soup to come out of my kitchen. It totally hit the spot and is full of good, wholesome ingredients and it gets better and better each time you reheat it for leftovers. I hope you enjoy it as much!
- 1 1/2 tablespoons extra virgin olive oil, divided
- 1 chopped onion
- 1 teaspoon fresh thyme, chopped
- 5 garlic cloves, minced
- 1 pound cubed baking potato
- 1 pound cubed Yukon gold potato
- 5 cups chicken broth
- 1 teaspoon salt
- 2 bay leaves
- 1 head of cauliflower, cut into florets
- freshly ground black pepper, to taste
- 1 1/2 cups whole milk
- 3/4 cup chopped green onions, divided
- 1/2 cup sour cream
- 1/2 cup freshly grated cheddar cheese
- 4 slices of bacon, cooked and crumbled
1. Preheat oven to 450 degrees.
2. Heat a large, heavy bottomed stock pot or Dutch oven over medium high heat. Add 1 1/2 teaspoons olive oil to pan. Add onion, thyme and garlic; saute 5 minutes or until tender, stirring often.
3. Add potatoes, broth, salt, and bay leaves and bring to a boil.
4. Cover, reduce heat, and simmer for at least 35 minutes or until the potatoes are soft and tender, stirring occasionally. Remove from heat; take out bay leaves.
5. While the potatoes simmer, toss the cauliflower with 1 tablespoon of olive oil, salt and pepper until each floret is coated in oil. Arrange in one single layer on a parchment lined baking sheet, making sure the cauliflower isn’t too crowded but has space to roast evenly. Roast at 450 degrees for 30 minutes or until browned, turning once.
6. Once cauliflower is finished, place roasted cauliflower in a food processor or blender with the milk and blend until smooth. Pour cauliflower mixture into a large bowl.
7. Add half of the potato mixture in the food processor or blender and pulse 5 to 6 times until coarsely chopped. Pour into the large bowl with cauliflower mixture and repeat with the second half of potato mixture.
8. Once everything has been processed/blended, pour back into the stockpot or Dutch oven over medium heat.
9. Stir in salt, pepper, 1/2 cup green onions, most of the bacon (but save some for toppings) and sour cream. Stir until the sour cream melts and the soup is heated through.
10. Ladle soup into serving bowls and top with remaining bacon crumbles, freshly grated cheddar cheese and green onion. Cozy up and enjoy!