Oh my! This soup is soooo gooood! My daughter and I ate the entire pot in 2 days! Oops!

My husband was away this week for work and didn’t get any. So I guess I will be making another pot of this deliciousness this weekend. He is the official taste tester for this blog after all.  It’s too good, I can’t keep it from him!

No need to feel guilty eating this soup!  It’s loaded with veggies!

Vegetarians, simply use veggie broth, skip the bacon and top with some chopped steamed broccoli.

Recipe from Gina at Skinnytaste

Ingredients

• 2 medium to large potatoes, russet or golds
• 1 small head of cauliflower
• 1 1/2 cups chicken stock or broth
• 1 1/2 cups milk (I like almond)
• Salt and pepper
• 1/2 cup sour cream
• Shredded cheese for topping
• 6 tablespoons green onion, chopped
• 3-4 slices bacon, cooked and crumbled (turkey or regular)

Directions

1. With a fork, pierce potatoes and microwave for 5 minutes. Turn over and microwave for another 4 minutes. Or you can bake the potatoes in the oven at 350 degrees for about an hour.
2. In a large pot add water and steam cauliflower until tender. Drain cauliflower and add back to pot. Over medium heat add, broth, milk, potatoes, and simmer for a few minutes.
3. Using an immersion blender, food processor, or blender, puree soup until smooth. Add sour cream, half the green onion, salt and pepper. Simmer for another 10.
4. Ladle soup into a bowl and top with cheese, green onions, and bacon.

Enjoy!