Creamy Cauliflower Soup with Crispy Bacon Bits

I had my lovely friend, Linda, over for dinner tonight. I made a comforting soup to enjoy over good conversation.

The ingredients

  • 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!

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