LOADED CAULIFLOWER SOUP

Loaded Cauliflower Soup 

Makes 2 quarts

Ingredients

• 16 oz Bag Frozen Cauliflower Florets

• 1 lb Bacon

• 4 Tbsp Butter

• 3 Garlic Cloves, minced

• ½  Yellow Onion, grated or chopped fine

• ⅓ c Flour

• 3 c Whole Milk

• 2 c Chicken Broth

• 2 Tsp Salt, or to taste

• Ground Pepper to taste 

• 2 ½ c Shredded Cheddar, plus some for garnish

• 1 Tbsp hot sauce (to taste)

• 1 c Sour Cream, plus some for garnish

• Scallions, chopped for garnish

Directions

Preheat the Oven to 375°F

1. Line a sheet pan with aluminum foil and roast the cauliflower for 35-40 minutes or until golden brown. 

2. While the cauliflower is in the oven, line a rimmed sheet pan with aluminum foil (double it) and add the bacon; cook in the oven until crispy (reserve the bacon grease in a bowl, set aside). Add the bacon to a plate lined with paper towels to cool. Once the bacon has cooled, chop or crumble it and set aside.

3. In a dutch oven add the butter and 2 tbsp of the bacon grease to the dutch oven. Once the butter has melted, add the onion & garlic and cook until translucent over low heat (about 3-4 minutes).  

4. Add the flour & cook for 2-3 minutes, whisking constantly. 

5. Slowly add milk, whisking until there are no clumps. 

6. Add chicken broth & whisk until combined. Turn the heat up to medium and once the mixture starts to thicken, it will look like melted ice cream, turn back to low.

7. Add sour cream & whisk until combined

8. Season with salt, pepper & hot sauce (add more or less to your liking)

9. Add shredded cheese & mix until melted and combined 

10. Add in the cauliflower & ¾ of the crumbled bacon (saving the rest to be used as garnish), stir until cauliflower is warmed in the soup. With a potato masher, mash the cauliflower until desired consistency. (I like to leave some chunks of cauliflower for texture!)

11. Serve in individual crocks or bowls, garnish with shredded cheese, crumbled bacon, sour cream, and/or scallions.