Bacon Potato Cauliflower Soup

There is nothing like a cup of soup on a cold, winter’s day –although I can barely say that Minnesota is having anything like a winter this year. (There is no snow on the ground, and 50 degree temperatures!) I suppose comfort food is still in order—comfort food for the winter-lover’s soul.

I’ve invented a ramped-up version of a traditional Finnish potato soup recipe combining some of my favorite ingredients into one big ol’ pot of tasty. With only Kent and me in the house, we often have a lot of remnant ingredients I’ve purchased for other recipes. (These were from a weekend egg bake.) This week I used whole potatoes, but traditionally Finlanders use leftover mashed –if you have about two cups, feel free to substitute.

Bacon Potato Cauliflower Soup

Ingredients:

5 strips thick-cut bacon, cut into pieces

1 medium yellow onion, chopped

¾ cup celery, chopped

6 cups of chicken broth

1 ½ teaspoon garlic powder, or two cloves minced

1 lb Yukon gold potatoes, peeled and cut-up

½ a head or 1 14oz bag of frozen cauliflower (I got a bag at Target.)

Salt and pepper, a dash to taste

Green onions, chopped and cheddar cheese to garnish

Preparation:

Fry the bacon in your soup pot until crisp. Remove the bacon to a paper towel and set aside.

In the reserved drippings, cook the onion and celery over medium heat until the onion is soft and translucent, about 8 minutes. Add garlic, salt and pepper and cook for 1 minute.

Drop in the potatoes, cauliflower, and pour in the broth. Turn up the heat until it begins to boil, then reduce and simmer for 40 minutes, stirring occasionally.

Depending on the smoothness you desire, purée part or all of the soup in a blender or food processor. Or better yet, use your immersion blender right in the pot. (This is an item worth purchasing. They are an amazing tool for soups and sauces.) You could also carefully mash with a potato masher. Add more salt and pepper if desired.

Ladle into bowls and top with cheese, chopped green onions and the bacon pieces. The recipe serves about 6 for dinner, or 8 for lunch. It makes great leftovers, too.

I hope you enjoy this recipe,

Nikki