Preparation
Total Time
Serves
- 2pkgs Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, large dice
- 2cups cooked white potato
- 4cups roasted cauliflower
- 1tbsp butter
- 1large onion, sliced
- 1tbsp garlic, minced
- 1 ½cup cream
- 2 ½cups (625 mL) chicken broth
- 1cup sour cream
- Salt
- Pepper
- Marble cheese, shredded
- Green onion, sliced
- Additional sour cream
- In a large skillet melt butter over medium high heat.
- Cook onion until soft and golden for about 5 minutes, add garlic and cook an additional minute, stirring often. Set aside.
- Using a blender and working in batches, blend half the cauliflower, potato and onion mixture with broth, cream and sour cream on high until smooth. Pour into a large pot. Continue with remaining ingredients.
- Bring soup to a simmer.
- Add bacon and season with salt and pepper. If soup is too thick add additional broth to thin it out.
- Ladle soup into bowls and garnish with cheese, onion and a dollop of sour cream.
Great to make in big batches. Freezes well.
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