Cauliflower Soup

By micvic

Ingredients

• 2 large baking potatoes~peeled, halved length\Nise and thinly sliced crosswise
• Gear up
• Use an immersion blender to easily
• Salt and pepper
• 1/2 head cauliflower, cored and chopped
• 1 bunch scallions, white and green portions thinly sliced separately
• 4 slices bacon
• 1 cup shredded cheddar cheese (about 2 ounces) 1/4 cup sour cream

Preparation

Step 1

1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium•high heat. ~ower the heat to medium•low, add the cauliflower and scallion Whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper 2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.