Does this taste like potato soup? No. I’ll level with you. It tastes like cauliflower and cheddar cheese.
I’d also like to mention that it tastes amazing. Seriously.
Especially with some bacon & chives added in. Be sure to use the SHARP cheddar, and don’t be shy.
But let’s back up a minute.
I’m loving the fact that all things cauliflower are taking over Pinterest. Roasted cauliflower, cauliflower in buffalo sauce, crunchy cauliflower bites… it’s all awesome.
Why? Because cauliflower is finally getting its time in the sun.
It’s basically flavorless and mostly ignored. It’s like the sleeper vegetable.
Cauliflower is good for you and takes on the flavor of anything you choose. So the possibilities are endless.
Now, potatoes aren’t necessarily bad for you, but subbing in cauliflower jacks up the healthy factor of this soup.
Which means you can add plenty of sharp cheddar cheese, and go to town with crusty bread dippers.
It also means you can load it up (title? eh?) with all sorts of goodies. And take a big spoonful out of the middle of the soup. Which is exactly what I did. To be more civilized, you can serve in these awesome soup bowls!
Creamy, flavorful, and a serving of veggies? Cauliflower, I kinda like you.
- 8 slices center-cut bacon, divided
- 2 garlic cloves, minced
- salt & pepper
- 4 cups grated cauliflower (1/2 large head)
- 2 Tablespoons water
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (to taste)
- 2-1/2 cups shredded sharp cheddar cheese, divided
- 2 green onions, chopped
- Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
- Saute bacon in a nonstick, large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Chop into pieces.
- Add garlic to the pot then season with salt and pepper and saute about a minute or two.
- Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes.
- Add remaining chicken broth and milk then turn up heat and bring to a boil.
- Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until soup has thickened. I love silicone whisks for this as not to scratch your pan.
- Stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon.
- Taste and adjust salt, pepper, and/or hot sauce if necessary.
- Serve, topped with remaining shredded cheese, bacon and green onions.