Baked Potato Soup With Cauliflower (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Couldn't find a baked potato soup on here that had cauliflower in it, so here is one. Courtesy of Everyday with Rachael Ray. Ingredients:
2 large baking potatoes, peeled halved lengthwise and thinly sliced crosswise |
3 cups milk |
salt and pepper |
1/2 head cauliflower, cored and chopped |
1 bunch scallion, white and green portions thinly sliced separately |
4 slices bacon |
1 cup shredded cheddar cheese (about 2 ounces) |
1/4 cup sour cream |
Directions:
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
2. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
3. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
4. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
5. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
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