Loaded Cauliflower Potato Chowder Soup Recipe
1 large head cauliflower, broken up into florets, about 10 cups
2 cloves fresh garlic, halved
1/2 of a small yellow onion, halved
1 large russet potato, cut into 1/4″ cubes
2 – 32oz. boxes chicken stock
1/4-1/2 teaspoon garlic salt (begin with the smaller quantity and season to taste)
1/4 teaspoon ground black pepper
8 strips crispy, cooked bacon, crumbled
3 scallions, ends trimmed, whites and greens thinly sliced
1 cup shredded cheddar cheese
Add the cauliflower florets, garlic, onion, and potatoes to a large stock pot. Add in the broth. Use enough broth to just cover the vegetables, allowing to tops to poke through the broth. Using too much broth will create a thin soup. We’re looking to make a thick and hearty soup. Better to skimp a bit on the broth now. If the end result is too thick for your liking, you can add a bit more broth at the end of the cooking process.
This picture should give you a good idea of what your stock pot should look like once the vegetables and broth are added.
Bring the soup to a boil. Cover and reduce the heat to medium. Cook for approximately 20 minutes. The vegetables should be fork tender.
Puree the vegetables and broth with an immersion blender until smooth, but with a few small chunks remaining. If you do not have an immersion blender, you can simply use a traditional blender fitted with a top vent. Fill the blender container no more than half way to prevent the hot liquid from splattering. Work in several small batches.
Add in the salt and pepper to taste.
Ladle into bowls and top with a bit of cheddar cheese, crumbled bacon, and sliced scallions.
*Soup Recipe Contest 2015 Entry