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We hope you got insight from reading it, now let’s go back to mark's creamy potato and cauliflower soup recipe. To make mark's creamy potato and cauliflower soup you only need 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Mark's Creamy Potato and Cauliflower Soup:
- Get 2 tbsp vegetable oil
- Prepare 1/2 lb bacon
- Use 1 large onion, chopped
- Use salt
- You need black pepper
- Provide 4 large Yukon gold potatoes or baby red potatoes, skins on, cut into chunks
- Prepare 4 cup chicken broth
- You need 1 head cauliflower, cut into florets
- Provide 3 cup whole milk or half and half
- You need 1/2 stick butter
- Provide dash nutmeg
- Take 1 can corn, 15 oz, drain ( opt )
Steps to make Mark's Creamy Potato and Cauliflower Soup:
- Render bacon in oil slowly in a stockpot to get bacon grease. Add onions. Add salt and pepper. Cook on medium low heat until onions are translucent.
- Add potatoes. Add chicken broth. Bring to boil. Then turn down to a simmer. Cook potatoes till almost done.
- Add cauliflower. Add enough water to barely cover veggies. Bring to a boil and turn down to simmer. Simmer for thirty minutes.
- Add milk. Blend until smooth or desired consistency. We use a boat motor blender (emulsion blender). Add corn. Add nutmeg. Simmer for ten minutes. Add butter.
- You can drizzle some olive oil and cracked black pepper on top when serving.
This is a quick and easy spin on a cream of cauliflower soup. Packed with flavor and can be topped with cheese, bacon, green. Just pick up the bowl and drink! Just break off the florets of a cauliflower, roughly chop up the stalk along with a potato, onion and a few garlic cloves. Toss them into a pot with milk.
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