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We hope you got insight from reading it, now let’s go back to mark's creamy potato and cauliflower soup recipe. You can cook mark's creamy potato and cauliflower soup using 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Mark's Creamy Potato and Cauliflower Soup:
- Provide 2 tbsp of vegetable oil.
- Prepare 1/2 lb of bacon.
- Use 1 large of onion, chopped.
- Prepare of salt.
- Use of black pepper.
- Prepare 4 large of Yukon gold potatoes or baby red potatoes, skins on, cut into chunks.
- Use 4 cup of chicken broth.
- Get 1 head of cauliflower, cut into florets.
- Provide 3 cup of whole milk or half and half.
- Use 1/2 stick of butter.
- Provide dash of nutmeg.
- Get 1 can of corn, 15 oz, drain ( opt ).
Steps to make Mark's Creamy Potato and Cauliflower Soup:
- Render bacon in oil slowly in a stockpot to get bacon grease. Add onions. Add salt and pepper. Cook on medium low heat until onions are translucent..
- Add potatoes. Add chicken broth. Bring to boil. Then turn down to a simmer. Cook potatoes till almost done..
- Add cauliflower. Add enough water to barely cover veggies. Bring to a boil and turn down to simmer. Simmer for thirty minutes..
- Add milk. Blend until smooth or desired consistency. We use a boat motor blender (emulsion blender). Add corn. Add nutmeg. Simmer for ten minutes. Add butter..
- You can drizzle some olive oil and cracked black pepper on top when serving..
This is a quick and easy spin on a cream of cauliflower soup. Packed with flavor and can be topped with cheese, bacon, green. Just pick up the bowl and drink! Just break off the florets of a cauliflower, roughly chop up the stalk along with a potato, onion and a few garlic cloves. Toss them into a pot with milk.
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