- 4 cups homemade chicken broth
- 3/4 cup milk
- 1 potato, peeled, boiled, and mashed
- Florets from one cauliflower
- 3 cloves garlic, sliced
- 1 carrot, chopped
- 1 onion, chopped
- 6 strips of bacon
- 2 tsp butter
- 3 tbsp olive oil
- Salt and pepper
Heat the olive oil over medium heat in a large saucepan. Add the onion, carrots, and cauliflower and season with a pinch of salt and pepper. Sauté until the onions are translucent and vegetables are softened. Add the mashed potato, the butter, and the garlic. Cook for 1 min.
Add the broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add the milk and remove from heat. Blend the soup until smooth and adjust the seasoning.
Fry the bacon in a little oil. Once crispy, break into small pieces.
Serve soup with a sprinkle of bacon bits and fresh crusty bread. Yummy!